Wednesday, August 23, 2006
peach lush v 1.0
the lack of posts recently is due to the fact that the three of us were all in one place this weekend and actually doing things instead of sitting in front of the computer. on sunday, we had this dessert that was called "peach lush" at this restaurant on el paseo whose name escapes me. all i can say is...yum. it was a lighter version of a cheescake, with a pecan shortbread crust and topped with fresh peaches, as the name would imply. i have not been able to stop thinking about it, so i attempted to recreate it.
after tasting the finished product, it's good but not quite right. here's what i came up with for version 1.0:
16 pecan sandies cookies, crushed
4 tbsp. melted butter
mix together and press into a small (7") springform pan and bake at 350 about 10 - 12 minutes. cool.
8 oz cream cheese
4 oz milk
1 tsp vanilla
1/2 c powdered sugar
1 c heavy cream
beat cream cheese, milk, vanilla, powdered sugar until smooth. keep beating until some air gets incorporated and the mixture gets thick. in another bowl (alton brown would tell you to chill a metal bowl for this), beat the cream until stiff peaks form. mix 1/3 of the whipped cream mixture into the cream cheese mixture to lighten it. then fold in the remaining two thirds of the whipped cream in two batches (those are definitely a.b. instructions). fill the cooled crust with this mixture and chill thoroughly.
1 c water
1 c sugar
make a simple syrup from the water and sugar. peel peaches and remove the seeds. cut into thin slices. just when simple syrup comes to a good simmer, remove from heat and add peach slices. poach peaches in syrup for about two minutes then remove to a plate and drain off any excess syrup. chill peaches, then arrange on top of the "pie."
thoughts for next time: the crust and the toppings were pretty close. the filling was a little too mousse-y, though. the original was really firm and rich. i don't know if that was because there was more cream cheese or if it was just chilled longer. (as mooncrazy could tell you, i'm not the world's most patient individual, so if you guessed that i didn't let it chill that long, you'd be right.) i might also try beating the cream cheese and the heavy cream together or maybe add a little gelatin in the cream cheese mixture.