PEACH ALEXANDER
Make and share this Peach Alexander recipe from Food.com.
Provided by R.Rowand
Categories Beverages
Time 5m
Yield 1 pitcher, 4 serving(s)
Number Of Ingredients 3
Steps:
- in a blender place the peach slices minus 4 thin slices set aside.
- add ice cream and wine and mix till well blended.
- serve in chilled glasses with a slice of peach for garnish and enjoy.
Nutrition Facts : Calories 153.1, Fat 7.9, SaturatedFat 4.8, Cholesterol 31.4, Sodium 57.1, Carbohydrate 19.2, Fiber 0.9, Sugar 17.2, Protein 2.7
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- Heat the oven to 400ºF and place a rack in the center of the oven. In the bowl of a food processor, pulse the flour, sugar and salt together. Add the cold, cubed butter to the food processor. Pulse 10 times at 1-second intervals until the butter is the size of peas. Add the ice water and pulse again 10 times at 1-second intervals until the mixture is crumbly but holds together when pinched. (See video for reference)
- Lay a clean tea towel on a work surface. Dump the crumbly dough mixture into the center. Grab the four corners of the towel together and twist to create a beggar’s purse, pressing the dough into a round. Use your hands to pack and pat the disk together. Transfer to fridge.
- Don’t wash the food processor! Combine almond flour, sugar, salt, butter, egg, and vanilla or alcohol in the dirty bowl of the food processor. Purée until smooth.
- On a lightly floured work surface, roll out the dough into a 12- to 14-inch round. Use as much flour as needed to prevent the dough from sticking, and every few rolls, flip the dough over. Transfer dough to a parchment- or Silpat-lined sheetpan. Spoon the frangipane into the center leaving a 2-inch border. Arrange the peach slices in concentric circles starting at the outer edge of the frangipane. Fold the exposed edge of dough towards the center to make a rustic enclosure. Brush the edge of the dough with melted butter. Drizzle the remainder over the exposed peaches. Sprinkle the sugar evenly over the top.
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