Vacherin With Chamomile Poached Nectarines Recipes

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WARM VACHERIN



Warm Vacherin image

Provided by Ina Garten

Categories     appetizer

Time 10m

Yield 8 servings

Number Of Ingredients 5

1 whole (16-ounce) ripe Vacherin Mont d'Or cheese, at room temperature
1 tablespoon good dry white wine
Fleur de sel and freshly ground black pepper
Good breads, thinly sliced and toasted
1 jar cornichons with pickled onions

Steps:

  • Preheat the broiler and position a rack 8 to 9 inches below the heat.
  • If the Vacherin box is stapled together, simply place it on a sheet pan. If the box is glued together, wrap a piece of aluminum foil tightly around the bottom and sides (not the top) before placing it on a sheet pan. (Yes, you will be broiling the cheese in the box.) With a small sharp knife, remove and discard the top rind of the cheese. Pour the white wine over the cheese.
  • Broil the cheese for 2 to 3 minutes, watching carefully so the box doesn't catch on fire. Remove from the oven, sprinkle generously with fleur de sel and pepper, and serve immediately with toasted breads and cornichons. I put a small spoon in the cheese for people to help themselves.

POACHED NECTARINES IN CHAMOMILE GLACE



Poached Nectarines in Chamomile Glace image

Juicy nectarines imbue the glace with the most unbelievable color. Find the very ripest nectarines for this gorgeous dessert.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Number Of Ingredients 4

3 chamomile tea bags
1/2 cup sugar
1 whole vanilla bean, or 1/2 teaspoon pure vanilla extract
4 medium ripe nectarines

Steps:

  • In a medium stockpot, combine the tea bags, sugar, and vanilla with 4 cups of water. Bring to a boil, reduce the heat to a simmer, and stir until the sugar is dissolved.
  • Add the nectarines and cook for 2 minutes, or until the skins are slightly loosened. Using a slotted spoon, remove the nectarines to a bowl.
  • Using a vegetable peeler or sharp paring knife, peel each nectarine, allowing the juices to collect in the bowl. Return the nectarines and collected juices to the poaching liquid and cook for 10 minutes more.
  • Transfer the fruit to a plate. Using a slotted spoon, remove the tea bags and vanilla bean and discard. Raise the heat to high and cook the poaching liquid until it is reduced to a thick syrup, about 15 minutes.
  • Place the nectarines in individual serving dishes and drizzle the glace over each.

VACHERIN



Vacherin image

Layers of sponge cake and meringue with chestnut and cream filling

Provided by Food Network

Categories     dessert

Time 4h

Yield 6 servings

Number Of Ingredients 10

4 egg whites
1 cup sugar
Pinch of salt
1 teaspoon cold water
Powdered chocolate, for dusting
4 cups whipping cream
4 ounces flaked almonds
1 tin Creme de Marron (sweetened paste of chestnuts, available at specialty food shops)
1/2 cup light rum
1 (9-inch) round sponge cake

Steps:

  • The Meringue Discs: Separate the whites from the yolks of egg, sift the flour, sift the chocolate powder. Heat the oven to 225 degrees F. Grease and dust a cookie sheet with flour. Place a plain nozzle in a piping bag.
  • Make the meringues by whisking in a large bowl the whites of eggs until very stiff. Beat in the salt and water, and gradually start beating in the sugar little by little (if this is done too quickly the whites will lose their bulk and turn almost liquid). Fold in the last tablespoon of sugar. The mixture should now have a good gloss and be very "peaky". Now place the glistening white meringue mixture into the forcing bag and pipe it into two 9-inch circles (being the same diameter as the cake) on the cookie sheet and dust with the chocolate powder. The remaining mixture can then be piped into small animal shapes as decoration.
  • Place the meringue mixture immediately into the preheated oven (225 degrees F.) on the middle shelf and bake for 2 1/2 hours. When ready the discs and animals should lift easily from the baking sheet and have a hollow sound when gently tapped, these can be cooled on a wire rack until required. They can also be stored in an airtight tin for several days, should you want to prepare this dessert ahead of time.
  • Cream Filling: Whip the cream until stiff and divide the cream into 2 bowls.
  • The almonds can be placed on a cookie sheet and broiled until golden brown and cooled. The sponge cake can now be split in 2 and the base lightly soaked with rum.
  • Assembly: Place the base of the cake on a plate. Spread a little chestnut puree over this and then a good wallop of fresh cream from one bowl.
  • Pop the second layer of sponge cake on top and sprinkle with rum.
  • To the cream in the first bowl, add more of the chestnut puree and beat in very thoroughly. Blend together with rum. Scoop this on top of the cake.
  • Take one layer of the baked cooled meringue and place this on top.
  • From the second bowl, take the puree, whipped cream and spread a thick layer of this gently on top of the meringue disc.
  • Lower the second round of meringue on top. To the remainder of cream, add the last of the chestnut puree and spread this over the sides of the vacherin and a thin layer over the top, using a palette knife.
  • Gently press the flaked almonds over the sides. Decorate the top with meringue animals and dust with the chocolate powder.

CREME FRAICHE FILLING FOR VACHERIN



Creme Fraiche Filling for Vacherin image

Make this créme fraiche filling for our Vacherin with Chamomile-Poached Nectarines.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Yield Makes 4 cups

Number Of Ingredients 3

2 cups cold heavy cream
1 cup cold creme fraiche
3 tablespoons confectioners' sugar

Steps:

  • Put cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form. Fold in creme fraiche and sugar using a large spatula. Refrigerate filling at least 1 hour or up to 5 hours.

CHAMOMILE-POACHED NECTARINES



Chamomile-Poached Nectarines image

Make this for our Vacherin with Chamomile-Poached Nectarines.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 5 cups

Number Of Ingredients 4

2 cups sugar
2 tablespoons dried chamomile flowers or 1/4 cup fresh organic chamomile flowers or 2 chamomile tea bags
1 vanilla bean, halved lengthwise
3 1/2 pounds nectarines (about 8 nectarines), cut into 1/2-inch-thick slices

Steps:

  • Stir together sugar and 1 1/2 cups water in a large saucepan. Heat over medium-high heat, stirring constantly, until sugar has dissolved.
  • Tie a small piece of cheesecloth around the chamomile to form a pouch. Add chamomile pouch, the vanilla bean, and nectarines to the saucepan. Reduce heat to low. Cook until nectarines are tender, about 7 minutes. Discard chamomile pouch and the vanilla bean. Let mixture cool completely. Poached nectarines can be refrigerated in their juice in an airtight container, up to 1 day.

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