Peach Crostata with Crème Fraiche Ice Cream and a Bourbon Toffee Sauce
- Crostata Dough
- 2 ¼ cups all-purpose flour
½ tsp. salt
2 Tbsp. sugar 6 oz. cold butter, cut into small cubes
3 egg yolks combined with 2 oz. of heavy cream
Place the first 3 ingredients into the bowl of a food processor. Pulse to combine. Add the cold butter and pulse until mixture resembles a course meal. Add the egg and cream mixture. Pulse until dough comes together. Remove from bowl, shape into a disk and wrap in plastic wrap. Refrigerate at least an hour. Preheat oven to 400 degrees. Line baking sheet(s) with parchment paper. Dust flour on a flat surface and roll dough out into a rectangle about ¼-inch thick. Cut out circles of dough (6 to 7 inches in diameter).
- Peach Filling
- 5 large peaches, washed, cut into wedges
- 4 Tbsp. brown sugar
- ½ tsp. salt
- 1 tsp. orange zest
- 1 Tbsp. fresh orange juice
- 1 Tbsp. arrowroot
Place peaches in a bowl, toss in the remaining ingredients. Place a generous ½-cup of peaches onto each circle of dough and carefully fold dough over peaches, leaving the center exposed.
Egg Wash
Whisk one whole egg with a tablespoon of milk. Gently brush border of dough with egg wash, and sprinkle with coarse sugar (if preferred). Place each crostata onto prepared baking sheets and bake for 25-30 minutes.
- Brown Sugar Crème Fraiche Ice Cream
- 1 ½ cups half-and-half
- 1 cup brown sugar
- 1 Tbsp. orange juice
- ½ tsp. salt
- 2 ¼ cups crème fraiche
In a sauce pot, heat half-and-half, brown sugar, orange juice and salt to a slight boil, just until sugar is dissolved. Remove from heat and chill in an ice bath.
When mixture is chilled, whisk in crème fraiche and process in an ice cream machine. If an ice cream machine is not available, put finished ice cream base into a large baking dish and place in freezer; after 30-40 minutes, take a rubber spatula and churn ice cream by hand. Repeat in increments of 20-30 minutes until ice is set.
- Bourbon Toffee Sauce
- 3 oz. heavy cream
- 6 oz. brown sugar
- 6 oz. white sugar
- 6 oz. Lyle’s golden syrup
- 3 oz. bourbon
- dash of kosher salt
- 2 oz. of butter
Place first 5 ingredients in a sauce pot and bring to a gentle boil, making sure all sugar is dissolved. Remove from heat and whisk in butter. Serve warm.
Antonia Manzi is a Culinary Institute of America graduate and worked for many years in New Jersey. She migrated from the savory to sweet side of the kitchen and joined Guglhupf as head pastry chef seven years ago. Along with her team, she develops all seasonal desserts, pastries and cakes, as well as the celebrated dessert selection for the restaurant’s dinner service.
