Recipe courtesy of Maneet Chauhan
Peach Jam and Bourbon Pecan Baked Alaska
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- Level: Advanced
- Total: 2 hr 25 min (includes chilling time)
- Active: 1 hr 5 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 575
- Total Fat
- 11 g
- Saturated Fat
- 3 g
- Carbohydrates
- 116 g
- Dietary Fiber
- 3 g
- Sugar
- 102 g
- Protein
- 8 g
- Cholesterol
- 14 mg
- Sodium
- 507 mg
This classic retro dessert gets a Southern twist. The peach jam adds a layer of decadence. The quintessential Southern favorite moon pie makes this a dessert that is not only delicious but can be made in a fraction of the time that it usually takes to make a baked Alaska.
- Level: Advanced
- Total: 2 hr 25 min (includes chilling time)
- Active: 1 hr 5 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 575
- Total Fat
- 11 g
- Saturated Fat
- 3 g
- Carbohydrates
- 116 g
- Dietary Fiber
- 3 g
- Sugar
- 102 g
- Protein
- 8 g
- Cholesterol
- 14 mg
- Sodium
- 507 mg
Ingredients
Peach Chutney:
Italian Meringue:
Directions
Special equipment:
4 to 6 individual small trifle bowls; a candy thermometer; a pastry bag fitted with a star tip- To 4 to 6 individual small trifle bowls, evenly divide and put the moon pies at the base. Top with the ice cream and freeze for 30 minutes.
- For the peach chutney: Heat the oil in a medium saucepan over medium heat and add the fennel seeds. Cook until they start to crackle, then add the peaches along with the brown sugar, orange juice and zest, salt and chile powder and cook over medium-high heat until the peaches are reduced by half, about 10 minutes. Cool to room temperature.
- For the Italian meringue: Combine the granulated sugar with 1/2 cup water in a small saucepan. Heat, cleaning the sides with water and a pastry brush to make sure that there are no sugar granules (which might caramelize) until the mixture reaches 240 degrees F, then remove from the heat and add the bourbon.
- To a stand mixer fitted with a whisk attachment, blend the egg whites and cream of tartar until they form stiff peaks. On a low speed, add the sugar syrup to the meringue, and mix until the meringue is stiff and glossy. Add the meringue to a pastry bag fitted with a star tip and set aside until ready to use.
- Evenly divide and top each trifle bowl with some cooled chutney and 1 tablespoon salted caramel. Pipe the meringue on top. Use a blowtorch to carefully toast the top of the meringue, then serve immediately.
