|
Return Index | Add to 
ROASTED PEACHES AND BLUEBERRIES WITH VANILLA CAKE
Serves 10 to 12 Ingredients
6 large ripe peaches, pitted and sliced
6 cups blueberries
1 1/2 cups sugar
Juice of 1 lemon
1/2 vanilla bean
8 tablespoons butter in small pieces
2 large eggs
1 teaspoon vanilla extract
1 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
Whipped clabbered or heavy cream, for garnish
Mint sprigs, for garnish
Instructions:
- Preheat oven to 500 degrees. In a bowl, place the peaches, blueberries, 1
cup of the sugar and the lemon juice; toss to coat well. Pour all but 2 cups
of the fruit into a 9-by-13-inch baking dish. Cover reserved fruit, and
refrigerate.
- Scrape seeds from vanilla bean, and reserve. Bury the vanilla pod in the
fruit in the baking dish, and arrange 4 tablespoons of the butter pieces on
top. Bake for 30 minutes, stirring after about 15 minutes. Let cool on a
rack; discard vanilla pod.
- Lower oven temperature to 350 degrees. Grease and flour a 9-inch round
cake pan. In the bowl of an electric mixer fitted with the paddle
attachment, cream remaining sugar
and butter until very smooth. Beat in the eggs, vanilla extract and vanilla
seeds. In a small bowl, combine flour, baking powder and salt. On low
speed, add flour mixture to the batter in three stages, alternating with the
milk. Pour batter into the prepared pan, and bake for 25 minutes, until a
tester inserted into middle comes out clean. Let cool, then unmold cake.
- With a long serrated knife, carefully slice the cake horizontally into
three layers. Line a clean 9-inch cake pan with plastic wrap, leaving plenty
of wrap overhanging. Place bottom layer of cake in pan, cut side up. Using
a slotted spoon, layer half of the cooled fruit over cake. Top with middle
layer of cake, and spoon on remaining fruit; reserve fruit juices. Cover
with the top cake layer, cut side down. Press gently on the cake, and cover
with the overhanging plastic wrap. Chill cake for at least 8 hours,
preferably overnight.
- When ready to serve, unmold cake and garnish each slice with a generous
drizzle of the reserved fruit juices, the reserved raw fruit juices, the
reserved raw fruit and a dollop of whipped cream. Top with mint sprigs.
Waldy Malouf
Chef/Co-Owner
Beacon Restaurant, NY & CT
|
