Heirloom Donut Peach Melba

Presented by Chef Clark Barlowe, Heirloom Restaurant


6 Donut Peaches

1t Salt

2T Cinnamon Sugar

2 Pints Wineberries

1/2 Cup Sugar

1/2 Cup White Wine

2 Cup Heavy Cream

2 Cups Half and Half

2 Cups Sugar

2 Cups Egg Yolks

1 Vanilla Bean Scraped

Method of Preparation:

1. Cut peaches in half and season with salt and cinnamon sugar. Roast in 350F oven for 5-7 minutes. As soon as peaches release juice remove from oven, cool and reserve for service.

2. For the wine berry sauce combine Wineberries, 1/2C sugar, 1/2C white wine. Cook this down and reduce by half, blend and strain. Cool and refrigerate for service.

3. For the ice cream put heavy cream, half and half, 2C sugar, and vanilla bean in a pot and bring to simmer. Temper in yolks and return to stove until thick. Strain, refrigerate and churn until frozen.

4. For the peach chip dehydrate the peach skins at 145F for 36 hours or until crisp.