A perfect fall dessert - Ginger Peach Pie with a Pecan topping

Per the request of many, here is the recipe for the peach pie. 

Because:

• I had little time to plan (the peaches were quite ripe)
• It was too late to go to the store for the things I needed to make a pastry crust
• I hadn't worked with peaches before
• I couldn't check the flavor of the fruit (needed everything for the pie).

I decided to prepare the filling before I made the pie crust.  So I pulled out my new 12" saucepan and got started:

Filling
Method 1 (if you don't have a good feel for what the results will be)
In a saucepan:

• 2-3 lbs of ripe fresh peaches (depends on ripeness - riper peaches will have a higher water content which will evaporate while cooking)
• 1/4-1/2 cup of brown or natural sugar
• 1/8 teaspoon of nutmeg
• 1/2 teaspoon of cinnamon
• 1/2 teaspoon of salt
• 1 tablespoon of lemon juice
• 1 1/2 teaspoon of dried ginger (easier, what I used and gives a milder taste), or (1/4 cup of fine shredded fresh ginger (preferred)
• Add water to float the fruit in your saucepan.

Bring to a mild boil and simmer covered for the first 45 minutes to meld the flavors then remove the lid and continue until the fruit is thoroughly cooked and a thick syrup forms (about an hour or possibly more).   Stir frequently throughout the process to avoid burning the fruit or the sugar.    Once you remove the lid, start taste testing the syrup adding salt, ginger and lemon juice in small increments (1/4 teaspoon for the salt, 1 teaspoon for the lemon juice and 1/8 cup (1oz for raw ginger or 1/4 teaspoon for the powdered ginger) until it taste the way you want it.  This will vary depending on the ripeness of the peaches, freshness of the lemon juice and the quality of the ginger you are using.   For a tarter pie, you may want to add as much as 3 tablespoons of lemon juice.  When done, set aside to cool while you work on the crust.

Method 2 (If you are very confident - this will actually produce a better product)
Make the crust first then add all the ingredients (but use no water!!!).   Sprinkle the the spices and sugar over the peaches before applying the topping.


Crust
I used a pre-made graham cracker crust for mine, but it would actually be better with a nice pastry crust - I recommend this one from the Martha Stewart website if you have a food processor (my sister Celene who makes great pastries recommended this to me): 

http://www.marthastewart.com/254603/pate-brisee-pie-dough

She says that it never fails and you can prep and freeze it for later use.


Topping
I used an old favorite here pecan/praline

1 package of chopped pecans
1 stick of unsalted butter (broken into small pieces)
1/2 cup of brown or natural sugar
1/2 teaspoon of salt
 - optional -
1 teaspoon of vanilla


In your food processor:
Put the pecan chips in first and pulse the power (about 5-10 seconds at a shot) until you have fine chips.
Throw everything else in and pulse the power  until everything is well mixed, but stop before it gets creamy.

For a graham cracker crust:
Set the oven for 375.

For a pastry crust
Set the oven to 400.

Assembly
Place filling in the crust and then, starting from the edges, working towards the center,  ladle on the nut mixture.  Spread to cover as uniformly as possible and make sure that it seals the outer edges.

Put the pie in the oven.  If you have a pastry crust, reduce the heat to 350 after 15 minutes.  Let it bake until the topping turns a nice medium to dark brown (but not till it's burnt).

Serving suggestions:
This goes very well hot,  with vanilla ice cream a la mode.  Or a wedge of sharp cheddar cheese.  A nice chilled German dessert wine (Auslese, Berentroppenauslese, Eiswein), or a chilled pear brandy will also go well.

Enjoy!  Let me know how your attempts worked out.

White Chocolate Mousse

This is a sinful favorite.  If done properly, it can last for a number of days in the refrigerator (though expect to see some separation).  It also makes an excellent alternative to plain whipped cream, being more flavorful and filling - so less is needed per serving (for those large parties or dinners). 

A note on white chocolate:
Real White Chocolate has as one of its main ingredients cocoa butter - in fact, that is what it is, typically with vanilla, emulsifiers, sugar and a touch of salt thrown in.  If you don't see cocoa butter in the first 3 ingredients on the label, find another brand.   White chocolate chips usually do not contain an appropriate amount of cocoa butter.  The cocoa butter is what gives this dessert component it's richness and staying power (plus whatever health benefits it has to offer).

A few notes on whipping cream:
To successfully whip cream every time, do the following:
1. 10-15 minutes before starting, place the whipping cream in the freezer.
2. If there is room, put the metal (usually aluminum) in the freezer too.  If you don't have the room, half fill the bowl with ice cubes and let it sit on the counter.  Dump the ice, drain and wipe dry before adding cream.
3. Cream of Tartar will help you keep those hard earned stiff peaks keep more than an hour, and at higher temperatures.   It doesn't take much, though how much depends on other ingredients.



White Chocolate Mousse

1. Acquire:
a. 2 Pints of whipping cream
b. 4 bars of white chocolate (do not use chips!!! - see above).
c. Sea salt
d. Vanilla
e. Cream of tartar
2. Place cream in freezer for 15 minutes and place ice in mixing bowl to prep
3. Melt white chocolate in small pot (see option 2 below)
4. Whip cream until the peaks are very stiff cream of tartar, ¼ teaspoon of salt and  1 teaspoon of vanilla.  Option: add 2 oz of Kahlua or Baileys Irish Cream.
5. Slowly blend chocolate mix into the cream.  When the mixture stands on its own (starts to break into fragments),  you are done.
6. Place in a container and refrigerate until ready to serve.

Options:
1. Raspberry melba sauce:
a. Take 1 package of Birdseye frozen raspberries in a sweetened sauce and put it blender with 1 tablespoon of lemon juice and 4 oz of a berry brandy (your choice, blackberry works well). 
b. Pour sparingly over your dessert.
c. (For extra points, press the pureed mix through cheese cloth to remove the seeds.)
2. Bittersweet chocolate:
a. Take a small non-stick pot (or double boiler if you have one, break up bittersweet chocolate bars (as needed, 4 should be sufficient) and place in pot.  Turn burner (preferably gas) on to lowest flame.  Hold pot over the flame (off the burner), or insert in double boiler  so it heats slowly and uniformly to melt the chocolate, stirring at least once a minute (push unmelted chocolate down into the melted chocolate to speed melt).  Keep warm and melted until serving where you can drizzle it over the mousse and Raspberry sauce.  If you have a food warmer, that can be used, or turn the oven on to 350, the heat on the stove top should be sufficient to keep the chocolate melted.
A surefire winning presentation is the following:

• Place your favorite frozen fruit around the bottom and sides (about 2/3s way up) a sherry snifter.
• Add the white chocolate mousse to cover the fruit
• Drizzle melted bittersweet chocolate over the mixture
• Cover with the Raspberry melba sauce.
• Place in frig until ready to consume.

This makes a sweet finish to a spicy meal.  Serve with a good chilled German Auslaise wine.


Next recipe:  Roast Beef ala John (apologies)

For that special dinner dessert - Apricot Mousse

I use this mousse as the foundation of many apricot based desserts that I make.  Unlike most store bought mousse, it is a bit healthier due to the reduced amount of sweetner and also the flavor tends to have a bit more punch due to the fruit to cream ratio.  I typically either mix it with frozen fruit in a chocolate sack, or serve with a white chocolate mousse and drizzle bittersweet chocolate over the mix (a raspberry melba sauce is another optional component).

There are typically 2 types of mousse confection: those employing raw eggs and those employing whipped cream.  Of the two techniques, the cream is safer by a large margin.

Note that the mousse’s require a very good large mixer with a whip attachment and a 4 qt bowl with splash shield.  A food processor is also very handy.
Apricot Mousse
1. Go to Trader Joes and acquire:
a. 1 lb of unrefined sugar
b. 1 lb of dried California apricots (will get back to you on what the package says- they have several varieties)
c. 2 pints of whipping cream
d. 1 bottle of lemon juice
e. Powered gelatin (may not be available at TJ’s)
f. Sea salt
g. Crème of tartar

2. In a large saucepan at medium-high heat  add:
a. 2 cups of water
b. 1/2 teaspoon of salt
c. 2 tablespoons of lemon juice
d. 1 cup of sugar
e. Heat this syrup for 5 minutes until sugar is thoroughly dissolved

3. While the syrup is cooking, chop up the apricots in pieces as small as practical (a food processor works well for this).

4. Add apricots, reduce heat to medium.  Add enough water to cover apricots.   Cook until the apricots come apart and you can taste the flavor In the syrup.  Add water as necessary to keep from running out of fluid.  Syrup should be somewhat dense when you are done (cook off excess water).

5. (Optional: add 4 oz of peach brandy).

6. While the apricot syrup is cooking (about ½ way through the 75 minute process):
a. Put 2 pints of whipping crème in the freezer for about 15 minutes.
b. Put 2 cups of ice in the mixing bowl.
c. At 1 teaspoon of crème of tartar.
d. After 15 minutes, dump the ice and take the crème from the freezer and empty it into the bowl.  Scrape the containers as necessary to get the frozen heavy cream out.  Do not add water!!!
e. Attach the whisk and the splash shield and begin whipping the crème at max speed.  Continue until very stiff (peaks stand on own at room temperature) and then reduce to about 30% speed.

7. Slowly sprinkle in 4 teaspoons of gelatin into the apricot mix.

8. Take the apricot mixture off the heat.  Let cool for 5 minutes.

9. Slowly (with the whisk still turning at 30%), spoon in the apricot gelatin mixture.  Blend thoroughly.

10. Place mousse in container and refrigerate until ready for use.

11. Serve: 2 scoops of apricot mousse to 1 scoop of white chocolate mousse and add additional accent flavors as desired.

Next recipe: White Chocolate Mousse