Sunday, October 19, 2014

Baileys x The Caker


When I was in London recently, I was asked to collaborate with Baileys and come up with a dessert recipe using the delicious, sweet, creamy liqueur. I was lucky enough to make the dessert for the photograph in the Meringue Girls kitchen, so naturally I used some of their to-die-for meringues in the recipe. 

Here it is!

GRILLED PEACHES WITH BAILEYS CREAM, CRUSHED MERINGUES, CINNAMON AND HAZELNUTS

Whipped cream
1/2 cup heavy cream

2 tablespoons Baileys
2 tablespoons crème fraîche

Peaches
Butter, for grill

4 large firm-ripe peaches, halved and pitted
2 to 3 tablespoons good quality maple syrup
1 teaspoon cinnamon

Topping
Crushed Meringues Girls meringues
Toasted chopped hazelnuts or pistachios
Fresh berries (optional)

Make whipped cream:
Using a clean bowl and electric whisk, whip cream until it holds soft peaks. Whisk in crème fraîche and Baileys. Keep chilled until needed.

Grill peaches:
Heat a grill pan and butter it generously. Brush peach halves with maple syrup and sprinkle with cinnamon. Place cut side down on pan and grill them gently and slowly, between 10 and 20 minutes, until they take on nice grill marks and are soft to the touch.

Assemble:
Place a peach half, face up, in a shallow bowl. Top with whipped Baileys cream, crushed meringues, toasted nuts and berries.

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