Roasted peaches with honey, red fruit ice cream, and pecan crumble

Roasted peaches, red fruit ice cream and pecan crumble

People
For 4
Preparation Time
1h30 (including ice cream setting)
Winery Pairing
Mumm Rosé

Ingredients

4 ripe peaches
3 tablespoons acacia honey
250 g mixed berries (raspberries, blueberries, redcurrants)
150 ml whole milk
200 ml whole cream
100 g sugar
1 teaspoon lemon juice
1 pinch salt
For the pecan crumble
60 g pecans
40 g flour
40 g brown sugar
40 g cold butter

Recipe

Preparation steps:

1. Preheat the oven to 356°F.
2. Cut the peaches in half and remove the pits. Place them in a dish and drizzle with honey. Roast for 15 minutes until they are tender and slightly caramelized. Set aside.
3. Prepare the ice cream: blend the red berries with the sugar, lemon, and salt. Strain if necessary. Add the milk and cream. Churn or freeze, stirring regularly until creamy.
4. Prepare the crumble: coarsely chop the pecans. Mix with the flour, brown sugar, and cold butter cut into small cubes. Rub together with your fingertips. Spread on a baking sheet and bake for 12 to 15 minutes at 350°F until golden brown. Let cool.
5. To serve, place a layer of pecan crumble on the bottom of the plate, top with a half roasted peach that is still warm, then a quenelle or scoop of red fruit ice cream.

Roasted peaches with honey, red fruit ice cream, and pecan crumble

Mumm Rosé

The balance between the crunchy crumble, the sweetness of the roasted peaches, and the liveliness of the red fruit ice cream enhances the tart and floral notes of Mumm Rosé.

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