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Vanilla ice cream topped with sautéed peaches, roasted pecans and chardonnay-vanilla syrup; the perfect ending to any meal.
Tags:Sautéed Peaches with Chardonnay Vanilla Syrup Reci,dessert,peaches,syrup,vanilla
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Hi, I'm Bob Waggoner from Charleston Grill from Charleston, South Carolina. Here we are today doing an amazing recipe with some southern products and southern peaches that, can I be biased, and say that they are the best that there are. Apart from the best peaches, we have got some beautiful Ladies White Peaches, look how pretty these are. I've peeled these guys, peeled, cored, just made this beautiful little segments like this, we've got incredible southern pecans also.
We've roasted these guys in the ovens. Just a tiny bit, just to bring out all these wonderful oils out of them. And also I want to say that I made a vanilla syrup to go along with this, vanilla shortening, and this beautiful vanilla bean, what we are going to do with these guys, is slice it down in the middle, down through the top here like this, just push the top of your knife across there, and you can see, you can see those little pods, and the pods obviously got a lot of flavor also if you want him in there. We are going to put this in a mix of white wine, and just water and sugar, we are going to let that cook.
Whole butter, unsalted butter. Here we go, I can actually smell that, just smell of that's already rolling, you want to let it get just slightly brown, you almost want that nutty flavor in there, and you can see there is no water in here, we haven't put any -- I try not to keep it in lemon either, lot of people put peaches in lemon and try and keep it - to keep the color. I don't mind if it starts turning brown a little bit, I don't want it to taste like a lemon; I want it to taste like a peach.
We are going to let him sit like that, then we are going to have a seared peach, we are going to deglaze the pan with some of our vanilla shortening syrup, let that go. The butter is not browning too much, then you are going to be okay too, to get him caramelized. There is obviously some sugar in there too, we will give it a tiny toss, there you go, if you can see just a tiny bit, just enough for that, just enough of the serum and get all of that wonderful flavor. Now we are going to add our shortening syrup in there, you can see, just a tiny bit, obviously that's going to evaporate, we have evaporated most of the alcohol out and you get all that wonderful bit of a flavor from the wine, and that vanilla is just really going to go craze, I don't know it you can smell it or not, it is really smelling good.
We don't want to throw our pecans in there too early, because we want them roasted, we want them dry, we want that wonderful flavor that they are going to give off too. We are going to pop those guys in and let them -- just get a little bit glaze, it's almost now at the point where it is almost just the syrup. Take a nice scoop of ice cream, that goes in the bottom of the bowl, spoon these guys over the top, and if you have got some mint in the garden or anything -- but you don't really need that, I really want to showcase these wonderful southern products, our super pecans, and our incredible peaches from the south, and there we go, southern peaches just lightly sautéed little vanilla bean, and has got some vanilla in there, and of course, we are playing with southern stuff, so you've got to have some pecans in there also, throw in some incredible vanilla ice cream on top of that, and you are set to serve this out. Charleston and its best, enjoy!