The mid year season does not just bring San Diegans extraordinary climate and long days, however it additionally brings a hankering for something light and restoring while at the same time absorbing some beams under the brilliant sun. Eatery at the Pearl’s Sous Chef Jonny Tran and Bar Manager Emily Arney has made a straightforward yet great summer formulas that use a variety of reviving natural products, for example, peaches, blackberries, raspberries, strawberries and blueberries. Champagne-Poached Peaches with Fresh Berries and Creme Anglaise is a fantastic treat that sets well with the late spring season and is perfect for a canapé or pastry (add frozen yogurt to increase the experience) or tidbit dish for informal breakfast, lunch or supper.
2 cups champagne
1 cup water
and 1 cup superfine sugar
or 1 ½ cups cream
and 1 pint strawberries, divided
1 teaspoon sugar
½ teaspoon vanilla extract
Mint sprigs, for garnish
1. Using a sharp knife, make cuts on the top of each peach in the shape of a cross. Place into the boiling water just long enough to loosen skin; then gently lift from the pot using a slotted spoon and immediately place into cold water to cool. Peel off the skins.
2. Combine champagne, water, sugar, and clove in a medium pot over high heat. Add peaches and cook 8 minutes. Using a slotted spoon, remove peaches and set aside to cool.
3. Meanwhile, prepare the strawberry cream. Beat cream in a large bowl with an electric mixer until medium peaks form. Puree 2 cups strawberries with sugar and vanilla in a food processor until smooth; fold into the whipped cream. Cut remaining 2 cups strawberries into ¼-inch dice and fold into whipped cream.
4. To serve, place two spoonfuls of strawberry cream onto a serving plate, and smooth out to a circle. Top with a chilled pear and decorate with extra berries and a sprig of mint.
5. Place two spoonfuls of the strawberry cream on a serving plate, and smooth out to a circle. Top with a poached pear and decorate with some extra strawberries and sprigs of mint.