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      RECIPE TITLE "Lemongrass-Infused Indian Red Peach Consommé with Peach Sherbet"
    recipe from Charlie Trotter's Desserts Copyright 1998 by Charlie Trotter

    ... more great recipes by Charlie Trotter on our GREAT CHEFS page!

    yieldsServes 4 time-- difficultydifficult

    This peach soup takes on a haunting elegance with the addition of the lemongrass. The various berries and cherries strewn about the bowl not only add further delectable flavors but lend some truly exciting textural notes as well. The Peach Sherbet provides a seductive smoothness that helps to meld all the textures and flavors into one, while the crispy filo adds a playful element.


    6 Indian red peaches, peeled and chopped
    2/3 cup freshly squeezed orange juice
    1 stalk lemongrass, chopped
    2/3 cup Simple Syrup (see Appendices)
    1 Indian red peach, thinly sliced, skin on
    ¼ cup green gooseberries, cut in half
    ¼ cup golden gooseberries, cut in half
    ¼ cup red currants
    ¼ cup black currants
    ¼ cup Rainier cherries, pitted and quartered
    ¼ cup fresh blueberries
    1 tablespoon tiny fresh thyme leaves
    Filo Sticks (recipe follows)
    Peach Sherbet (recipe follows)


    To make the consommé: Purée the peaches, orange juice, lemongrass, and Simple Syrup for 2 minutes, or until smooth. Place in a cheesecloth-lined sieve over a bowl and refrigerate for approximately 3 hours, or until completely drained. It should yield about 3 cups of consommé.

    ASSEMBLY Distribute the fruit evenly among 4 bowls and pour in some of the consommé. Sprinkle the thyme leaves around the bowls. Place 2filo sticks across the bowls and top with 2 small scoops of Peach Sherbet.

    Filo Sticks

    Yield: about 50 sticks

    3 sheets filo dough
    ¼ cup unsalted butter, melted
    Confectioners’ sugar, for dusting

    METHOD Lay out a sheet of filo, brush with one-third of the butter, and sprinkle with confectioners' sugar. Top with another sheet of filo, brush with another third of the butter, and sprinkle with confectioners' sugar. Top with a final sheet of filo, brush with the remaining butter, and cut into 1/4 inch-wide strips. (The extras allow for breakage.) Place the strips on a parchment lined sheet pan and refrigerate for 30 minutes. Bake at 35° degrees for 15 minutes, until golden brown. Cool and sprinkle with confectioners' sugar.

    Peach Sherbet

    Yield: approzimately 1 quart

    5 white peaches, peeled and chopped
    ¾ cup Simple Syrup (see Appendices)
    ¼ cup freshly squeezed lemon juice
    1 cup milk

    METHOD Purée the peaches, Simple Syrup and lemon juice for 2 minutes or until smooth. Strain through a fine-mesh sieve and add the milk. Chill in the refrigerator and then freeze in an ice cream machine.s Keep frozen until ready to use.

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