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ポアレ（焼き桃）｜オテル・ドゥ・ミクニさんのレシピ書き起こし

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Hotel de Mikuni

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Ingredients

桃 : 1個
無塩バター : 25～35g
香り付けのお酒 : 少々
ソフトクリーム : 2個
甜菜糖 : 適量
レモン汁 : 適量

Time required

10minutes

Procedure

1) 桃を切る 01:14
皮を剥かず桃を半分に切り、種を取る。
2) 桃を焼く 02:34
Put half the butter in a frying pan and heat it over high heat.
Place the peaches cut side down and add a brown color.
Turn the peaches over, add the remaining butter, and turn the heat to medium.
Tilt the pan slightly, scoop the butter with a spoon, and toast the peaches for 2-3 minutes.
Sprinkle beet sugar over the peach cut and turn it over to burn the sugar.
Flip the peaches over and use a spoon to scoop butter over the peaches while grilling.
3) 桃をフランベする 06:15
Turn the heat up to high and add fragrant sake to the frying pan and flambé it.
Add lemon juice to finish.
4) 盛り付け 06:36
Place the grilled peach on a plate with the cut side up, and top it with soft serve ice cream to complete.

Point

・Bake the peaches with the skin on.
・Take a bite before grilling the peaches. Adjust the amount of beet sugar and lemon juice according to the sweetness and sourness.
・Peaches that are not ripe, overripe, or malformed should be roasted.
・The time to bake the peaches is adjusted according to the degree of ripeness of the peaches.
・It is good to use crème de pèche, Pernod, rum, etc. for flavoring alcohol, but this time I used rum.