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If you saw my recipe for Layered Peach and Caramel Ginger Pie you will understand a little bit about how this recipe was born. But allow me to further explain. And I really recommend that you don’t skip over this little story for it might teach you about the beauty of raw foods.
Finally, peach season had hit. I had been patiently waiting, toe taping ready, for our peaches to hit their peak ripeness so I could pick them. I would often go out to check on and sing to them. I will not apologize for being me. hehe
One of the first peach recipes that I created this season were the Layered Peach and Caramel Ginger Pies. They turned out absolutely scrumptious but had a short shelf life of about two days. After that, the fresh peaches started to release their juices and my little pies started to get mushy. They still tasted amazing, but they didn’t stand up under the pressure of the peach flower on top.
We were running out of hours in the day, we just couldn’t consume all of them before they were going to go bad. I need to stop “cooking” as though I was feeding an army. lol So, in the heat of the busy day, I tossed the peach pies, crust and all into the blender and blitzed them. I then added some coconut milk that was in the fridge, which needed to be used up too… So, I blended it all until it was nice and creamy. I took a taste test. *blink, blink* I took another taste test. Truth be told, I would have liked to have lifted that blender carafe right up to my lips and allow the luscious peach cream to slide right into my tummy. But I resisted… oh the willpower I possess. :)
My day got really busy all of a sudden so I placed the blender carafe in the fridge and figured that I would tend to it later. Later came the next day. It was nice and chilled and I decided that I should taste test it again, you know just in case it went bad *cough*. It had gotten better! Holy-mother-of-all-kitchen-appliances! The flavors melded together beautifully. Then the light went off or is it on? Either way, I knew what I was going to do with it… ice cream! During the 25 minute process of listening to the hum of the ice cream machine, I started thinking of how I wanted to present it… and there you have it. That is how the Pecan Peach and Caramel Ginger Ice Cream Tart was created!
While the ice cream was in the freezer, firming up, I started brainstorming how I wanted to decorate my new creation. I had some raw white frosting in the fridge, all ready to go in a piping bag, so I decided to use that. As I stood at the island in the kitchen, I found myself staring down at some peach fruit leathers that I had just pulled out of the dehydrator. I wanted to put flowers on my ice cream but I have yet to teach myself how to make raw frosting flowers, like the fondant ones. So, I started cutting circles and playing around with my fruit leather… soon I was forming flowers out of it. The perfect touch for my dessert! I will soon do a tutorial on how to make them but just by looking, you will most likely figure it out. :)
By sharing this story with you, I just wanted to show you that when dealing with raw food, we are given the ability to be so creative. How many times have you seen in the cooked world a pie literally transformed into a decadent dessert such as this? I hope this encourages you. The ingredients listed below are the same ingredients used in the Layered Peach and Caramel Ginger Pie recipe. I just broke it down here so you didn’t have to bounce back and forth. Enjoy!
I always wanted to make Bob a peach tart… almost but not quite there. hehe
Wrap the base of the pan with wax or parchment paper.
Hand mix in the crushed pecans. Don’t crush them too much. Leave texture.
Spread the ice cream in the pan, filling ever nook and cranny.
Level the top of the tart pan off with a spatula or straight edge of some sort.
Pipe a border edge with the white frosting.
I used the scallop edge as my guide to create the curves in my “rope boarder”.
As you can see in the photo, my pan is frosting up as the warm room air interacts with
the frozen pan. I had someone ask if my pan was white, so I thought I would just mention it.
Dust with crushed pecans.
I decorated with fruit leather flowers and mint leaves.
It was very easy to remove from the pan.
I just loved seeing the texture of the pecans within the ice cream.
Bob LOVES this ice cream dessert. He has been having a slice every night and
continues to rave about it. That makes me a happy chef. :)