Grilled Peaches with Almond Mousse

Makes 6 servings

Ingredients

• 4 firm, ripe peaches (about 1 pound), halved and pitted, cut in half lengthwise
• Almond Mousse (recipe follows)
• Toasted sliced almonds for garnish
• White chocolate curls for garnish
• Almond Mousse (see below)

Directions

1. Prepare a grill or broiler.
3. Place the peaches, cut side down, on the grill and cook about 2 minutes until the flesh is marked and golden brown. Remove from the heat and cut each half into four wedges. Transfer to individual serving dishes and top with a scoop of the Almond Mousse. Garnish with toasted almonds and white chocolate curls.

Almond Mousse

Ingredients

• 5 ounces almonds, lightly toasted and cooled
• 4 tablespoons granulated sugar
• 1 cup heavy cream
• 1 tablespoon dark corn syrup
• 2 tablespoons warm water
• 3 large egg yolks
• 3 tablespoons Amaretto (may be substituted for 2 teaspoons almond extract)
• 1/4 teaspoon pure vanilla extract

Directions

1. Add the almonds and 2 tablespoons of sugar food processor or blender. Process until it becomes a paste. Set aside.
2. Beat the cream and remaining 2 tablespoons of granulated sugar until soft peaks form. Set aside.
3. In the top of a double boiler*, combine corn syrup and water and whisk until smooth. Add the egg yolks and Amaretto, and place over a pot of simmering water. Beat with an electric mixer until the mixture becomes very thick and ribbons form. Remove from the heat and continue to beat until cool. With a large spatula, fold in the vanilla and whipped cream until just blended. Do not overmix. Fold in the reserved almond paste. Refrigerate until well chilled, at least 4 hours. -*
   
   * If you do not have double boiler simply use a metal bowl that will sit atop your pan. Do not use one so small that it sits inside the pan.

recipe from: dwgc, 6/18/06