A summertime dessert that’s truly unforgettable

Written by Joy Paoletti and Judy Vig
Tuesday, 12 July 2011 23:00

Caramelized peaches and white chocolate cakes make a delicious dessert, especally with gelato and raspberry drizzle.

Perfect Peach Melba

6 ripe peaches

1/4-1/2 cup vanilla sugar

White cake

Raspberry sauce

Raspberry gelato

Fresh raspberries for garnish

To make peaches:

Slice peaches in half. Place each half skin side up and slice into about 1/8-inch slices. You should get about 5-6 slices per peach half. Heat a medium to large sauté pan with 1/4 cup of the vanilla sugar. Slowly it will begin to caramelize. Place peach slices from two peaches (working with just a few at a time will be easier) into the sugar, and coat each side with the caramelized sugar. Transfer to a parchment-lined cookie sheet to cool.

Rich Red Raspberry Drizzle

2 (10 oz.) packages frozen raspberries

1/4 cup seedless raspberry jam

1 tablespoon cornstarch

1 tablespoon Chambord or Framboise

Push raspberries through a strainer and put in medium size saucepan. Add jam to juice in saucepan and bring to a boil; remove from heat. Dissolve cornstarch in liquor; whisk into sauce. Cook over moderate heat, whisking constantly until boiling and thick. It can be refrigerated up to one week. Makes 1 1/2 cups.

White Chocolate Cake

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

6 (1 ounce) squares white chocolate, chopped

1/2 cup hot water

1 cup butter, softened

1 1/2 cups white sugar

3 eggs

1 cup buttermilk

Preheat oven to 350º. Sift together the flour, baking soda, baking powder and salt. Set aside. In small saucepan, melt white chocolate and hot water over low heat. Stir until smooth; allow to cool to room temperature. Cream butter and 1 1/2 cups sugar until light and fluffy. Add eggs one at a time, beating well with each addition.

Stir in flour mixture alternately with buttermilk. Mix in melted white chocolate and 1 1⁄2 teaspoon vanilla. Pour batter into greased 9x13 pan. Bake for 30-35 minutes until a toothpick inserted into the center of the cake comes out clean. With a 2 1/2-inch round biscuit cutter, cut as many circles as you can for individual cakes.

To assemble: Spoon a little raspberry sauce in the bottom of a small dessert dish. Carefully lift cake and place in center of the dish. Drizzle a little more raspberry sauce on top of cake. Place peach slices on top of cake to resemble the petals of a flower. Put a small scoop of sherbet on top, garnish with more raspberries and white chocolate shavings if you like.

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