"RECIPE
Yield: 6-8 servings
Ingredients Marsala crème anglaise:
2 cups whole milk
6 egg yolks
1⁄4 cup sugar
1 1⁄2 teaspoon sweet Marsala wine
1⁄2 teaspoon pure vanilla extract
1⁄8 teaspoon salt
Stone fruit panzanella:
1⁄2 lb ciabatta bread, cubed
4 tablespoons unsalted butter, melted
2 tablespoons brown sugar
1 lb halved and cored stone fruit
Oil & salt
Mint, to garnish
Directions
Marsala crème anglaise:
Heat the whole milk over medium-low heat until just simmering (do not boil). While it heats up, whisk the egg yolks vigorously in a mixing bowl until pale yellow. Add the sugar, whisking until incorporated. Temper the egg yolks by slowly whisking in about 1⁄3 of the heated cream into the bowl. Once incorporated, pour the tempered egg mixture into the saucepan with the rest of the cream. Cook until the mixture thickens and coats the back of a spoon, about 6 minutes over medium-low heat. Transfer the mixture to a glass bowl and stir in the Marsala wine, vanilla extract and salt. Place the bowl in a larger bowl full of ice, stirring to let cool before serving.
Stone fruit panzanella:
Preheat the oven to 375°F. In a mixing bowl, toss the ciabatta bread cubes with the melted butter and brown sugar until completely coated. Spread them out onto a foil-lined baking sheet and let sit while you prepare the fruit. Heat the grill to medium-high. Coat the fruit halves with oil. Use a grill basket to grill them until caramelized but still firm, about 5-6 minutes. Once you get them on the grill, put the bread into the oven and bake for 8 minutes, tossing halfway through. Remove the fruit from the grill and immediately sprinkle with salt. Let the halves cool slightly (you still want them to be warm) before slicing each half into wedges. Remove the ciabatta croutons from the oven. Spoon the Marsala crème anglaise onto a plate. Pile the grilled fruit slices and ciabatta croutons on top. Spoon more crème anglaise over the panzanella so it soaks into the croutons. Garnish with a mint leaf."
Yield: 6-8 servings
Ingredients Marsala crème anglaise:
2 cups whole milk
6 egg yolks
1⁄4 cup sugar
1 1⁄2 teaspoon sweet Marsala wine
1⁄2 teaspoon pure vanilla extract
1⁄8 teaspoon salt
Stone fruit panzanella:
1⁄2 lb ciabatta bread, cubed
4 tablespoons unsalted butter, melted
2 tablespoons brown sugar
1 lb halved and cored stone fruit
Oil & salt
Mint, to garnish
Directions
Marsala crème anglaise:
Heat the whole milk over medium-low heat until just simmering (do not boil). While it heats up, whisk the egg yolks vigorously in a mixing bowl until pale yellow. Add the sugar, whisking until incorporated. Temper the egg yolks by slowly whisking in about 1⁄3 of the heated cream into the bowl. Once incorporated, pour the tempered egg mixture into the saucepan with the rest of the cream. Cook until the mixture thickens and coats the back of a spoon, about 6 minutes over medium-low heat. Transfer the mixture to a glass bowl and stir in the Marsala wine, vanilla extract and salt. Place the bowl in a larger bowl full of ice, stirring to let cool before serving.
Stone fruit panzanella:
Preheat the oven to 375°F. In a mixing bowl, toss the ciabatta bread cubes with the melted butter and brown sugar until completely coated. Spread them out onto a foil-lined baking sheet and let sit while you prepare the fruit. Heat the grill to medium-high. Coat the fruit halves with oil. Use a grill basket to grill them until caramelized but still firm, about 5-6 minutes. Once you get them on the grill, put the bread into the oven and bake for 8 minutes, tossing halfway through. Remove the fruit from the grill and immediately sprinkle with salt. Let the halves cool slightly (you still want them to be warm) before slicing each half into wedges. Remove the ciabatta croutons from the oven. Spoon the Marsala crème anglaise onto a plate. Pile the grilled fruit slices and ciabatta croutons on top. Spoon more crème anglaise over the panzanella so it soaks into the croutons. Garnish with a mint leaf."