Recipe Database
Roasted peach Brule with white pepper cream sauce and Cruzan rum syrup
Roasted peach Brule with white pepper cream sauce and Cruzan rum syrup
Ingredients
Serves: 1 large eater

1 fresh, tree ripe Georgia peach
4 egg yolks
2 Tbls corn starch
1/4 cup powdered sugar
1/4 cup heavy cream
1 tsp almond extract
2 tsp real vanilla extract
3 tsp white pepper
1/2 cup dark rum
1/4 cup molasses
pinch of nutmeg and cinnamon

Instructions
Combine egg yolks, heavy cream, corn starch, vanilla, sugar. Beat over double boiler until thickened then add white pepper and almond extract Heat a small sauté pan add 3 tbl whole butter then take a halved peach rubbed with brown sugar into the pan until nicely browned, remove and add rum and molasses reduce until syrup like consistency serve.

Notes
These recipes are from the Chefs Clinton Del Marcelle and Christopher Effa from Mondo Mocha at the Radisson Atlanta Windy-Hill.