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Eat a Peach! In Stowe, Vermont...

While August is the month to take full advantage of the last days of summer in the great outdoors, it's also the time to enjoy recipes that are quintessentially summer staples.

That's why Executive Chef Josh Berry at Stowe Mountain Lodge chose a decadent yet refreshing peach dessert to serve on our summer menu. Nothing says summer more than peaches, and this recipe takes summer desserts to a whole new level.

Enjoy!

And if it's just too hot to be in the kitchen this August, be sure to come try our version at Solstice at Stowe Mountain Lodge!


“Peaches N’ Crème Brûlée”

This recipe is a fun take on a classic pairing of two ingredients

Yield: 8 servings

 

Ingredients:

3 ¾ cups heavy cream 
¾ cup  peach puree 
1 ea  vanilla bean, pulp scraped 
¾ cup  sugar 
1 cup  egg yolks 
2 ea  fresh peaches, pitted & sliced 
 
Method: 
 
Bring the heavy cream, peach puree, vanilla and sugar to a boil.  Remove the cream mixture from the heat and temper in the egg yolks.  Portion the custard mixture in soufflé cups.  Add a ¼ of each peach to the uncooked crème brûlée.  Bake in a 325f oven with a water bath until set (around 20-25 min.) let cool.  When ready to serve, sprinkle the top of the custard with sugar and using a small kitchen torch, caramelize the sugar until golden brown. Serve with pistachio cookies and fresh raspberries. 

For more seasonal recipes by the Chefs at Stowe Mountain Lodge, visit our website.

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