First of all, peach almond sorbet
Ingredients: broken almond 1 15g, 900ml of water, 5ml of almond extract, 2 lemons (for juicing), 6 peaches, and Italian bitter almond wine (for matching). Six people.
1. Put the ground almonds into a pot, pour in 600 ml of water, bring to a boil, simmer for 2 minutes, then stop heating and let stand for 30 minutes.
2. Filter the mixture into a bowl with a fine filter, and gently squeeze it with the back of a spoon to extract as much juice as possible. Pour the liquid into a clean pot, add sugar and almond extract, half lemon juice and the rest water, and stir.
3. Heat with low fire, dissolve the sugar, dig out about half of the pulp from each peach, and expand the cavity. Put the pulp into a fruit and vegetable machine or juicer to juice, brush a little residual lemon juice on the cut peach pulp, and then refrigerate for later use.
4. Stir almond syrup and peach pulp in a fruit and vegetable machine or juicer, pour them into a shallow bucket or similar refrigerator, and freeze until ice crystals begin to form at the edge. Stir with a fork, then freeze again until more ice crystals begin to solidify at the edge, and repeat the above process until the mixed liquid forms uniform and fine ice crystals.
5. When eating, tap the Granita sorbet gently with a fork to make the mixture loose, so that the mixture becomes loose. Put them into the cut peaches, two for each plate, and sprinkle with a little Italian bitter almond wine to fill the cavity of the peaches.
Second, French peach pudding.
[Ingredients]: 2 canned or fresh peaches, 50 grams of low-gluten flour.
[Accessories]: 50g cream, 250c.c milk, 50c.c whipped cream.
[Seasoning/gravy]: 3 eggs, sugar 100g, lemon juice 30c.c
(1) Add sugar to the milk and cook over low heat until the sugar melts. Turn off the heat, then add whipped cream and lemon juice and mix well.
(2) Beat the eggs well, add (1) ingredients (milk and egg paste) and mix well. Melt the cream with low heat and sift the flour for later use.
(3) First, pour 1/3 amount of milk egg paste and flour into the batter, then add the cream and mix well. Finally, the remaining milk and egg paste are slowly poured into the diluted batter, and then poured into the greased baking mold.
(4) Slice the peaches, arrange them on the batter, and bake them in an oven preheated to 170℃ for 30-40 minutes. After baking, you can sprinkle a thin layer of fine sugar on the surface to increase the appearance.
Third, peach salad.
Ingredients: 6 peaches, 750ml water, 350g sugar, 6 cloves and 6g cardamom.
1. Make sugar water with sugar, clove bud, cardamom and water, boil, cover and soak for 10 minute.
2. Peel the peaches, keep them round and soak them in hot sugar water.
3. Then take it out, slice it and dig out the core.
4. put it in a soup basin, pour the marinade and wrap it with peaches.
Fourth, pickled peaches.
Ingredients: 600 grams of peaches.
Auxiliary materials: licorice1g.
Seasoning: 300g rock sugar, salt 15g.
The practice of pickling peaches:
1. Wash and drain the small crisp peach, and knead the peach evenly with salt;
2. Then mix the organic crystal sugar with licorice powder and break it;
3. Mix in peaches and marinate for one day.
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