It certainly is the answer to creating a crowd-pleasing dessert without heating up the kitchen with the oven on during the summer months...especially here in the South where our temperatures have been in the 90s with humidity!
This recipe was features in my Fine Cooking magazine for August/September, along with a luscious Chocolate Mousse and Frozen Lime & Dulce-de-Leche Terrine with Blackberry Sauce. I still had some peaches left over and this one definitely called to me to make.
Peach~Almond Ice Box Cake
4 ripe medium peaches, peeled and pitted
1/4 cup peach liqueur, such as Mathilde (or water, which is what I used)
3 T granulated sugar
Coarsely chop the peaches and put them in a 2 to 3 quart saucepan. Add the liqueur or water and the sugar. Bring to a simmer over medium heat. Cook, stirring occasionally and mashing the peaches with a potato masher, about 15 minutes. They will become thick and jammy. Transfer to a small bowl and cool completely.
4-5 peaches, peeled and pitted
4 oz. (1/2 cup) mascarpone
2 cups heavy cream
1/2 cup confectioners' sugar (icing sugar)
1 tsp. vanilla extract
2 3.5oz boxes thin almond cookies such as Jules Destrooper
1/4 cup sliced almonds, toasted
Thinly slice the peaches and set aside. Beat the mascarpone with 1 cup of the heaving whipping cream in a medium bowl with an electric mixer using the whisk attachment (you can also use your stand mixer with the whisk attachment. Beat on low speed until smooth. Add the remaining 1 cup of heavy whipping cream and beat on medium speed until firm peaks, about 3 minutes.
Spread a thin layer (about 1/4 cup) of the whipped cream mixture on the bottom of a 2 quart baking dish.
Cover the cream with a single layer of the almond cookies. Spread about half of the peach jam on top of the cookies, then arrange a half of the sliced peaches over the jam. Repeat the steps for a second layer, starting with the whipped cream, using half of what is left, then, the cookies, peach jam, and sliced peaches.
Sprinkle the top with the sliced, toasted almonds and cover with plastic wrap. Refrigerate for at least 8 hours or up to 2 days.
Cool and refreshing, this icebox cake was just the thing for a hot and humid summer day. Enjoy!
In case you were curious, the kittens are doing well, although Rosie is still not a happy camper. I'm hoping that will change:-D
|Curious, but still hissing a bit at these strange little beings!|
Now, since I will be busy packing, moving and unpacking over the next week and a half, I decided to announce July's apron winner...Mary Jane Sampson! Please email me your mailing information so I can get this apron off to you.
Understandably, I will be a little late getting the August apron up, buy boy am I anxious to create some new things in my kitchen!