|
|
|
 |
Peaches with Vanilla Ice Cream |
|
Serves: 4
Print this Recipe
(Melocotones con Helado)
Category: Fruit Desserts
When we first traveled to Mexico more than thirty years ago, peaches with ice cream, melocotones con helado, were served in most fancy Mexico City restaurants. Invariably, the peaches were canned. On a recent trip to Mexico City, Chef Ricardo Muñoz Zurita introduced me to a variety of fresh peach grown in Mexico. It was small and ordinary looking, but very sweet. It revived the memory of those earlier peach desserts and how good they could be with fresh peaches. This dessert is a delicious way to enjoy ripe peaches, when in season, with ice cream and toasted nuts. Sometimes I drizzle chocolate syrup over the top.
1 pint Vanilla Ice Cream or purchased ice cream
4 ripe fresh peaches
1 teaspoon fresh lime or lemon juice
1/2 cup chopped toasted walnuts or pecans
1. Prepare ice cream in advance, if using homemade. Then, bring a large pot of water to a boil. Dip the peaches in, 1 at a time, until the skins loosen, about 10 seconds. Peel, pit, and cut the peaches in half. Put in a bowl. Add the lime or lemon juice. Toss gently to coat to help prevent the peaches from turning brown for a short time. Cover and refrigerate up to 2 hours.
2. Meanwhile, toast the nuts in a small, dry skillet over medium heat, stirring and shaking the pan, until fragrant and lightly toasted, 3 to 4 minutes. Serve the peaches cold, cut side up, in small dessert bowls with ice cream spooned into the cavities. Sprinkle lightly with nuts. Drizzle a little chocolate syrup on top, if desired.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Mexican Chocolate Cake
Chocolate and Almond Cake
Chocolate-Banana Cake
Mexican Pecan-Honey Cake
Yucatán Heavenly Almond Cake
Drunken Cake
Three Milks Cake
Mexican Pound Cake
Sweet Corn Cake
Rice Flour Cake with Cheese
Lime Cake
Pineapple Cake
Vanilla Cupcakes
Almond-Walnut Cookies
Almond Macaroons
Mexican Almond Cookies
Cinnamon-Walnut Cookies
Chocolate Pecan Cookies
Crispy Pecan Cookies
Pecan Butter Cookies
Pecan Bars with Chocolate Crust
Mexican Wedding Cookies
Piggy Brown Sugar Cookies
Coconut Cookies
Banana Cookies
Pumpkin Cookies
Pumpkin Spice Squares
Mexican Fried Sweet Pastries
Crisp-Fried Pastries
Apple-Raisin Turnovers
Pineapple Turnovers
Pumpkin Turnovers
Banana Tart
Lime Tart
Lime Pie
Pineapple Pie
Pie Crust
Sweet Pastry Shell
Sweet Pastry Dough for Turnovers
Savory Pastry Dough for Turnovers
Almond and Lady Finger Dessert
Meringues
Mexican Caramel Crepes
Pecan Candy
Pumpkin Seed Hard Candy
Prunes Stuffed with Walnut Candy
Sweet Rice Flour Tamales
Mexican Coffee Flan
Coconut Flan
Pumpkin Flan
Chocolate Flan
Orange Custard
Mexican Vanilla Pudding
Coconut Pudding
Coffee Pudding
Rice Pudding
Mexican Bread Pudding
Custard Bread Pudding
Sweet Potato Pudding with Nuts
Vanilla Ice Cream
Chocolate Ice Cream
Coffee Ice Cream
Mexican Caramel Ice Cream
Almond Ice Cream
Coconut Ice Cream
Watermelon Ice Cream
Cherimoya Ice
Mangos with Strawberries
Grilled Pineapple
Broiled Pineapple
Pineapple with Mint
Bananas Victoria
Caramelized Bananas with Mexican Eggnog Sauce
Plantains with Vanilla Sauce and Pecans
Strawberries with Mexican Eggnog
Strawberries and Bananas in Walnut Sauce
Oranges and Strawberries with Tequila
Peaches and Strawberries with Vanilla Pudding
Peaches with Vanilla Ice Cream
Blackberry Parfait
Plums in Orange Sauce
Fresh Figs with Cheese
Figs in Brown Sugar Syrup
Baked Apples
Poached Guavas
Guava Paste with Cream Cheese
Chocolate-Cinnamon Dessert Sauce
Creamy Caramel Dessert Sauce
Rum Butter Sauce
Strawberry Dessert Sauce
Banana Cream Dessert Sauce
Chocolate Icing
Cream Cheese Frosting
Brown Sugar Syrup
Sweetened Whipped Cream
* Desserts
|
|
|
