Learn how to make a summer stone fruit dessert from Chef Harrison Porter using stone fruit from the farmers market. It's a seared peach topped with a stone fruit caramel on top of a hand whipped Chantilly cream and salted Marcona almonds.
Seared peach, stone fruit caramel, Marcona, Chantilly cream
Seared Peach Dessert
Chef Harrison Porter
Prep time: 45 minutes
Cook Time: 3 minutes
Ingredients List
2 ripe peaches, halved, seed removed
Salted Marcona almonds
Sugar
4 tablespoons butter
Olive oil
Prep
Make the stone fruit caramel sauce. This will take about 45 minutes.
Make the hand whipped Chantilly cream. This will take a few minutes.
Chef Harrison Porter
How to Make Hand Whipped Chantilly Cream
Step 1
Sprinkle the cut-side of each peach half with sugar. Get a cast iron skillet ripping hot. Add a little bit of oil, and once that is hot sear the peach halves, cut-side down. After 10 seconds of searing, add the butter. After about 20 more seconds (or whenever you get a little color on the peaches), turn off the heat. We don’t want to overcook the peaches because then they will just get mushy. Flip each peach over and just kiss the other side on the skillet. Remove to a plate.
Step 2
Put a large spoonful of Chantilly cream on the bottom of each plate. Use the back of the spoon to make a little well for the peach to sit in. Sprinkle some Marcona almonds in the middle of the cream. Place one peach half, seared side up, in the middle of the “well.” Top the peach with warm stone fruit caramel. Finish with a sprinkle of flaky salt on top of the caramel sauce.
Seared Peach Dessert
Ingredients
- 2 ripe peaches, halved, seed removed
- Hand whipped Chantilly cream
- Stone Fruit Caramel Sauce
- Salted Marcona almonds
- Sugar
- 4 tablespoons butter
- Olive oil
Instructions
- Make the stone fruit caramel sauce. This will take about 45 minutes.
- Make the hand whipped Chantilly cream. This will take a few minutes.
- Sprinkle the cut-side of each peach half with sugar. Get a cast iron skillet ripping hot. Add a little bit of oil, and once that is hot sear the peach halves, cut-side down. After 10 seconds of searing, add the butter. After 20 more seconds, turn off the heat. Flip each peach over and just kiss the other side on the skillet. Remove to a plate.
- Put a large spoonful of Chantilly cream on the bottom of each plate. Use the back of the spoon to make a little well for the peach to sit in. Sprinkle some Marcona almonds in the middle of the cream. Place one peach half, seared side up, in the middle of the “well.” Top the peach with warm stone fruit caramel. Finish with a sprinkle of flaky salt on top of the caramel sauce.
Notes
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