WARM PEACH & RASPBERRY COMPOTE/ICE CREAM/CO

      Title: WARM PEACH & RASPBERRY COMPOTE/ICE CREAM/CO
  Categories: Sauce, Ice cream, Cookies
       Yield: 4 Servings
  
  
   Warm Peach and Raspberry Compote over Crème Fraîch Ice Cream with
   Pine Nut Cookies
   :          Crème Fraîche Ice Cream
   
   :          1 1/2 cups milk
   
   :          6 egg yolks
   
   :          3/4 cups sugar
   
   :          1/2 vanilla bean,
                     or
   :          1/4 teaspoon vanilla extract
   
   :          1 1/2 cups crème fraîche In small saucepan whisk together
   the milk, egg yolks, sugar and vanilla bean. Whisk constantly over
   medium heat until thickened. Remove from heat and immediately
   transfer to a stainless steel bowl. Cover and refrigerate until cold.
   Remove vanilla bean. Transfer to the mixing container of an ice cream
   machine. Refrigerate until slushy. Add the crème fraîche and continue
   mixing until the ice cream is firm. Transfer to a storage container
   and pack down lightly. Freeze until serving. Makes about 1 quart.
   
   Warm Peach and Raspberry Compote
   
   2 to 3 ripe peaches, peeled
   
         2    tablespoons water
   
   2 to 3 tablespoons sugar
   
   Zest of 1/2 lemon
   
         1    pint raspberries
   
   Cut peaches into cubes, place in a small saucepan. Stir in water,
   sugar and lemon zest. Cook just until peaches are tender. Stir in
   raspberries and heat just until warmed. Taste and adjust flavor with
   sugar or lemon juice as needed.
   
   NOTE: This is best made shortly before serving.
   
   Pine Nut Shortbread Cookies
   
         1    cup all-purpose flour
   
       1/3    cup sugar
   
       1/4    teaspoon baking powder
   
         5    ounces cold butter
   
   2/3 cup (5 ounces) ground pine nuts
   
   1 teaspoon Cointreau (orange flavored liqueur)
   
   Whole pine nuts for decoration
   
   In the small bowl of a mixer combine flour, sugar and baking powder.
   Gradually mix in the butter until mixture resembles coarse cornmeal.
   Blend in pine nuts then mix briefly. Turn out onto a lightly floured
   board and gently knead in the Cointreau. Form the dough into a disk,
   wrap with plastic and refrigerate until firm. Allow dough to soften
   slightly at room temperature before rolling out.
   
   Roll dough on a lightly floured sheet of parchment paper to a
   thickness of 1/8-inch. Leaving the dough on the paper, neatly cut
   rows of round cookies spaced about 1 inch apart. Remove the excess
   dough from between the cookies and transfer the entire sheet of
   parchment onto a baking pan. Repeat process with dough scraps.
   
   Gently press a few whole pine nuts onto the top of each cookie. Bake
   at 350°F until golden (8 to 10 minutes). Do not overbake. Allow to
   cool slightly before removing from baking sheet. Makes about 2 dozen
   small cookies.
   
   NOTE: To grind pine nuts, place in a food processor fitted with a
   metal blade and sprinkle lightly with flour. Pulse several times
   until ground.
   
   TO SERVE: Place a few small scoops of ice cream in a dessert dish (or
   a very elegant glass). Spoon the warm compote over the ice cream and
   arrange a couple of cookies at the side. Serve immediately, and do
   the dishes in the morning.·
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