Put the peaches for 20 seconds in boiling water, rinse them with
cold water and peel them. Bring the wine to the boil with the sugar
and the ginger and poach the peaches for 5 minutes in this fluid. Put
the peaches together with the fluid and the raspberries in a closed
plastic box or a small pan and leave it for a few hours. Take the ginger
out. Put a few scoops of ice cream in each bowl and distribute the peaches,
raspberries and fluid on top.
Inspired by the book "Australien, Genussreise und Rezepte" by Dickhaut
and Boyny. The writers found it time to have a modern version of the
Pêche Melba, this time for Kylie Minogue.
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Mix the egg yolks,
the sugar and the milk together and heat the mixture, either au bain
marie or in the micro wave, first 30 seconds and then 15 seconds every
time. Keep mixing. When the mixture thickens and is hot add the cream,
the elderberry syrup and the liqueur. Cool for one hour. Freeze for
at least 4 hours, stir every hour, or use an ice cream machine.
This recipe does not originate from Luik but only from my imagination; having bought a bottle
of Pékèt (the liqueur for which Luik is famous) and not liking to
drink it as-it-is, I had to find a use for it.
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