Thursday, December 1, 2011

Verjus... uh, soup.. with Poached Peaches

There wasn't a lot to this dessert.  In fact, I was so intimidated by the idea of cooking lamb AND foie that I intentionally chose an "easy" dessert.

So, of course, I screwed it up.

The peaches went fine - I made pretty slices...

Then I poached them in liquid with a pretty parchment lid, peeled them, and put them in their poaching liquid.

For the sorbet, literally all I had to do was combine verjus and some simple syrup, and put it in the ice cream maker.  I didn't even take any pictures because it was so boring.

And I totally, completely, blew it.  Backing up... I couldn't find any verjus.  Anywhere.  I gave up and got some honey mead that was supposedly supposed to taste similar to verjus (and had a super low alcohol content).  Unsuprisingly to most, i'm sure.... the mead wouldn't freeze.  WTF?  I asked myself.  Then: 'DOH! Alcohol!'  So I boiled the crap out of it to get rid of the alcohol.  But the bowl had thawed a bit, enough to make only a slightly slushy, vaguely alcoholic mix.  (Slush that melted before I even made it to the table).

I present my poached peaches in "wine-sauce." 

The peaches were fine.  Most of us felt a bit more drunk after eating this, even though I contended (over and over) that there COULDN'T be any alcohol in it.  I was validated in that it did finally freeze, after 12 hours in the freezer.  I am currently 0 for 2 on sorbets, which are seemingly the easiest thing to make.  Pox on your house, sorbet... I *will* conquer you!

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