A cinnamon tart shell holds glazed fresh peach sections, a wonderful way to serve fresh peaches. The cinnamon tart shell and glaze would also work well with apple slices or fresh blackberries.

Serves 12

Cinnamon Dough
2-1/2 cups all-purpose flour
3/4 cup sugar
5 ounces unsalted butter, cut into small pieces
2 tablespoons ground cinnamon
1/4 teaspoon baking powder
1/4 cup cold water

Apricot Glaze
1 cup apricot jam
1/2 cup sugar
1/4 cup water

Peach Filling
8 to 10 very ripe peaches

To prepare the dough: Form a large ring of flour on a work surface. In the center of the ring, make a mound of sugar, baking powder, and cinnamon. Make a mound of the butter pieces. With the palms of your hands, cream the butter and add to the sugar mixture while continuing to cream. Push flour into the center and blend into the mixture until it resembles coarse meal. Add all the water, press to mix to an even consistency, then work into a ball. Roll out on a lightly floured surface to fit a 10-inch tart pan. Roll up on the rolling pin, then unroll over the tart pan. Press into place. Refrigerate 30 minutes. Preheat the oven to 350 F. Press aluminum foil into the pan and bake 15 to 20 minutes, until it begins to brown. Remove and set aside.

To prepare the glaze: Mix all ingredients in a heavy saucepan. Bring to a boil, then simmer until clear. Set aside to cool slightly.

To prepare the peaches: Peel and pit the peaches. Cut each into 8 slices. Arrange snugly in the baked tart shell, fanning the slices as you place them. Brush with apricot glaze. Let stand 1 hour.

To serve: Cut into wedges. The tart slices can be served with quenelles of vanilla ice cream or drizzles of crème anglaise and raspberry puree.

Red with raspberry puree on the top, rich caramel on the bottom, poached pears conceal an ice cream filling. Dark and light chocolate garnish the pears.

Serves 4

Pears
2 cups water
2 cups dry white wine
2 cups sugar
Zest of 1 lemon
Zest of 1 orange
1 vanilla bean, split
4 medium ripe sweet winter pears (Bosc or Anjou)

Chocolate Sauce
2 tablespoons unsalted butter
1/2 cup sugar
1/2 cup cocoa powder
1/4 cup heavy (whipping) cream

1 pint vanilla ice cream (substitute: flavor to your choice, such as almond)
1 cup raspberry puree, strained
1 cup caramel sauce
1/2 cup white chocolate, melted

To prepare the pears: Put all ingredients except the pears in a deep saucepan and bring to a boil. Peel the pears, leaving the stems on, then core through the bottom. Add the pears to the poaching liquid, cover, reduce the heat to medium, and poach until soft, 10 to 15 minutes. Carefully drain the saucepan and pat the pears dry. Set aside to cool.

To prepare the sauce: Melt the butter and add the sugar and cocoa powder. Stir until well blended. Add the cream. Bring the mixture to a boil and simmer for 5 minutes. Strain and set aside.

To serve: Fill the pears with the ice cream. Dip the top half of a pear into the raspberry puree. Holding gently by the stem, dip the bottom in the caramel sauce, then place the pear in the center of a dessert plate. Repeat with all the pears. Spoon chocolate sauce around the pear. Drizzle a little white chocolate in the dark chocolate sauce to create a design.

serve in wedges, spooning a little of the chilled raspberry puree around each portion and serving remainder separately. : written by richard sax, photographs by nancy mcfarland. chef: andre soltner, lutece restaurant, new yor

Source: http://www.mangerati.com/souffle-glace-aux-framboises

A cinnamon tart shell holds glazed fresh peach sections, a wonderful way to serve fresh peaches. The cinnamon tart shell and glaze would also work well with apple slices or fresh blackberries.

Servings: 12 Preparation time: 1-1/4 hours

Cinnamon Dough
2-1/2 cups all-purpose flour
3/4 cup sugar
5 ounces unsalted butter, cut into small pieces
2 tablespoons ground cinnamon
1/4 teaspoon baking powder
1/4 cup cold water

Apricot Glaze
1 cup apricot jam
1/2 cup sugar
1/4 cup water

Peach Filling
8 to 10 very ripe peaches

To prepare the dough: Form a large ring of flour on a work surface. In the center of the ring, make a mound of sugar, baking powder, and cinnamon. Make a mound of the butter pieces. With the palms of your hands, cream the butter and add to the sugar mixture while continuing to cream. Push flour into the center and blend into the mixture until it resembles coarse meal. Add all the water, press to mix to an even consistency, then work into a ball. Roll out on a lightly floured surface to fit a 10-inch tart pan. Roll up on the rolling pin, then unroll over the tart pan. Press into place. Refrigerate 30 minutes. Preheat the oven to 350 F. Press aluminum foil into the pan and bake 15 to 20 minutes, until it begins to brown. Remove and set aside.

To prepare the glaze: Mix all ingredients in a heavy saucepan. Bring to a boil, then simmer until clear. Set aside to cool slightly.

To prepare the peaches: Peel and pit the peaches. Cut each into 8 slices. Arrange snugly in the baked tart shell, fanning the slices as you place them. Brush with apricot glaze. Let stand 1 hour.

To serve: Cut into wedges. The tart slices can be served with quenelles of vanilla ice cream or drizzles of crème anglaise and raspberry puree.

Red with raspberry puree on the top, rich caramel on the bottom, poached pears conceal an ice cream filling. Dark and light chocolate garnish the pears.

Servings: 4 Preparation Time: 30 minutes

Pears
2 cups water
2 cups dry white wine
2 cups sugar
Zest of 1 lemon
Zest of 1 orange
1 vanilla bean, split
4 medium ripe sweet winter pears (Bosc or Anjou)

Chocolate Sauce
2 tablespoons unsalted butter
1/2 cup sugar
1/2 cup cocoa powder
1/4 cup heavy (whipping) cream

1 pint vanilla ice cream (substitute: flavor to your choice, such as almond)
1 cup raspberry puree, strained
1 cup caramel sauce
1/2 cup white chocolate, melted

To prepare the pears: Put all ingredients except the pears in a deep saucepan and bring to a boil. Peel the pears, leaving the stems on, then core through the bottom. Add the pears to the poaching liquid, cover, reduce the heat to medium, and poach until soft, 10 to 15 minutes. Carefully drain the saucepan and pat the pears dry. Set aside to cool.

To prepare the sauce: Melt the butter and add the sugar and cocoa powder. Stir until well blended. Add the cream. Bring the mixture to a boil and simmer for 5 minutes. Strain and set aside.

To serve: Fill the pears with the ice cream. Dip the top half of a pear into the raspberry puree. Holding gently by the stem, dip the bottom in the caramel sauce, then place the pear in the center of a dessert plate. Repeat with all the pears. Spoon chocolate sauce around the pear. Drizzle a little white chocolate in the dark chocolate sauce to create a design.