Peach Jam And Bourbon Pecan Baked Alaska Recipes

Steps:

• Place 2 small plates in freezer to chill. Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out seeds. Stir vanilla bean and seeds, peaches, sugar, apple, bourbon, and lemon juice together in large saucepan, cover, and let sit for 20 minutes.
• Bring mixture to boil, stirring often, over medium-high heat. Once sugar is completely dissolved, reduce heat to medium-low, cover, and simmer, stirring occasionally, until peaches are softened, about 10 minutes.
• Off heat, crush fruit with potato masher until mostly smooth. Return mixture to boil over medium-high heat and cook, stirring and adjusting heat as needed, until mixture resisters 217°F-220°F, about 6 minutes. (Temperature will be lower at higher elevations.) Remove pot from heat and discard vanilla bean.
• To test consistency, place 1 teaspoon jam on chilled plate and freeze for 2 minutes. Drag your finger through jam on plate; jam has correct consistency when your finger leaves distinct trail. If runny, return pot to heat and simmer for 1 to 3 minutes longer before retesting. Skim any foam from surface of jam using spoon.
• Meanwhile, place two 1-cup jars in bowl and place under hot running water until heated through, 1 to 2 minutes; shake dry.
• Using funnel and ladle, portion hot jam into hot jars. Let cool to room temperature, cover, and refrigerate until jam is set, 12 to 24 hours. (Jam can be refrigerated for up to 2 months)

Steps:

• In a large saucepan, combine peaches, sugars and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, until mixture is thick and a thermometer reads 220°, about 60 minutes. Remove from heat; skim off foam. Stir in bourbon., Ladle hot mixture into 3 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars in canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Steps:

• Make the ice cream cake: Brush a 3-quart metal bowl with vegetable oil; line with plastic wrap. Fill the bowl with scoops of the sorbet, vanilla ice cream and half of the chocolate ice cream, alternating small and large scoops to create a mosaic of colors and shapes. Place a piece of plastic wrap on top of the ice cream; press down to close the gaps between scoops and even out the surface. Remove the plastic wrap, sprinkle the ice cream with the wafer crumbs and re-cover with the plastic wrap, pressing gently. Freeze until set, about 30 minutes.
• Remove the wrap and spread the remaining chocolate ice cream in an even layer on top of the crumbs. Cut the pound cake into 1/2-inch-thick slices; completely cover the ice cream with the slices, trimming as needed (you'll use about two-thirds of the cake). Cover with fresh plastic wrap and freeze until firm, at least 2 hours or up to 2 days.
• Make the meringue: Whip the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, about 2 minutes. Gradually beat in the sugar on high speed until the whites are glossy and hold stiff peaks.
• Remove the top layer of plastic wrap, then invert the cake onto a parchment-lined baking sheet. (If necessary, let the cake stand overturned until it slips out.) Remove the rest of the plastic wrap and cover the ice cream completely with the meringue, making the dome-shaped top slightly thicker than the sides. Form swirly peaks in the meringue using the back of a spoon. Freeze for at least 3 more hours.
• Preheat the oven to 500 degrees. Bake the cake until the meringue peaks are golden, about 4 minutes, or brown the meringue with a blowtorch. Let the cake soften at room temperature for 5 to 10 minutes before slicing. Freeze any leftovers.

Steps:

• Heat oven to 250 degrees. Cut a sheet of parchment paper to fit a baking sheet. Turn over an 8-inch-diameter metal bowl on parchment paper, and trace the perimeter of the bowl; place the parchment on the baking sheet, pencil side down, and set aside. Fit a 12-inch pastry bag with a 1/2-inch-wide open-star tip, and set aside.
• Place 2 egg whites in the clean bowl of an electric mixer. Beat the whites until soft peaks form. Slowly pour in 1/2 cup superfine sugar. Continue to beat until stiff and shiny. Transfer to prepared pastry bag. Pipe a spiral of meringue starting in the center of the circle and finishing just inside the pencil mark. Bake meringue disk until dry, making sure not to let it brown, 50 to 60 minutes. Remove from oven, and let cool completely.
• While meringue is baking, line the metal bowl with plastic wrap so the plastic hangs over the edges. Fill the bowl with peach sorbet, making a deep well in the center, and press to make it smooth. Fold over the plastic wrap to cover the top, and freeze until hard, about 30 minutes.
• When peach sorbet has hardened, fill well with raspberry sorbet; press to make a smooth top. Cover again with plastic wrap; return to the freezer until ready to serve.
• Increase oven temperature to 450 degrees. Cut peaches in half, and remove pits. Arrange peach halves, cut side up, in a baking dish. Sprinkle with granulated sugar, and dot with butter. Bake until browned and tender, about 25 minutes, brushing occasionally with butter and juices. Allow to cool while finishing meringue, then cut in half.
• Just before serving, prepare meringue for the top. Prepare a 16-inch pastry bag with the same open-star tip. Increase oven temperature to 500 degrees. Place the 6 remaining egg whites in the clean bowl of the electric mixer, and beat until soft peaks form. Slowly add remaining 1 1/2 cups superfine sugar; continue to beat until very stiff and shiny, 5 to 6 minutes. Transfer to prepared pastry bag.
• Place meringue disk on ovenproof serving platter. Remove sorbet from freezer; uncover top. Warm sides of bowl with hands until sorbet comes out by pulling plastic wrap. Gently invert sorbet onto meringue disk. Quickly pipe meringue over dome. Place in oven until top of meringue just starts to brown, 1 to 2 minutes. Serve immediately with roasted peaches.