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Roast donut peach with almond soufflé and cherry coulis

Roland Passot

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10 whole donut peaches (Take out the core and pit with a 1 inch mold; larger peaches will need larger ring mold)

Poaching Liquid
2 cups orange muscat
1 cup water
1 orange, cut in half and squeezed (Do not throw away; add rest of orange to pot)
¼ cup honey
1 teaspoon black peppercorn
½ teaspoon cloves
1 cinnamon stick
3 star anise

Almond Soufflé
1 cup milk
4 egg yolks
1¾ ounces sugar
2 tablespoons almond syrup
¾ ounce all purpose flour
¾ ounce almond meal, sifted
¾ ounce sugar
5 egg whites

Cherry Soup
¼ cup sugar
1 piece of cinnamon
1 piece of star anise
1½ cups of pitted cherries
½ cup of red wine

Oranges for garnish
1-2 oranges, whole


Poaching Liquid
Add all ingredients to a pot and bring to a boil.

Put cored peaches in roasting pan (or ½ hotel pan) and pour hot poaching liquid over peaches until barely covered. Poach in oven at 300 degrees, simmer (not a boil). Adjust heat accordingly and simmer for 45 minutes or until soft. Cool down peaches while they–re still in liquids. Once cooled, remove peaches and place on ½ sheet pan or cookie sheet.

*NOTE* - Oven will be needed twice, do not turn off after poaching peaches.

Almond Soufflé
Heat milk until boiling; be careful not to scald or burn. In bowl using a whisk, mix egg yolks and 1¾ ounces sugar until it forms ribbons. Add all purpose flour, sifted almond meal and almond syrup, mix until the mixture reaches batter consistency. Add hot milk and mix well, using a spatula. Pour back into pot and bring back to boil, stirring constantly. Remove from heat and pour into a large, clean bowl and let cool.

Whip egg whites and ¾ ounce sugar until soft peaks form. Fold, using a spatula, into cooled almond batter until fluffy. Do not over mix.

Pour mixture into pastry bag and pipe into center of cooled peaches. Bake peaches in oven at 360 degrees for 6 minutes or until center mix has puffed up.

Cherry Soup
Make a caramel with ¼ cup sugar and a bit of water. Add 1 piece of cinnamon, 1 piece of star anise, clove. Cook until golden brown. Add 1½ cups of pitted cherries. Deglaze with ½ cup of red wine. Cook for 20 minutes on low. Blend and add water as needed to form a thick, soupy consistency.

Oranges for garnish
Peel the orange. Blanch 2 times. Cook slowly in 1 cup water, ½ cup sugar. Cut in triangles.

Pour 1½ ounces of cherry soup onto plate, place hot peach in center of plate and garnish with 5 orange triangles with alternating dollops of plain yogurt.

Alternately, you can use a high quality pistachio ice cream instead of the soup.

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