Just "Peachy" Dish at bin on the lake this August

It’s that time of year when just the smell of a ripened peach puts us in summer mode...  how fitting that the peach is August’s Destination Dish ingredient! 

bin on the lake’s Chef Dylan Giordan has the perfect summer dessert featuring peaches.  We hope you try it out at home and let us know what you think.  Bon Appetite!

Stuffed peach with sesame crisp

Ingredients:                                                        

½ c  marcona almonds
12 ea nilla wafers
½ c butter, soft
2 T sugar
2 ea egg yolks
½ T amaretto
4 ea red haven peaches
8 ea sesame crisps

Method:                                                               
Serves 8

Preheat the oven to 350.  Chop the almonds in a food processor.  Beat the butter until light and fluffy. Add the sugar, egg and continue beating until light and fluffy.  Beat in the cookies and almonds and amaretto.

Cut each peach in half following the line and remove the pit. Spoon 2 T of the filling into the cavity of the peach and roast 20 minutes. When roasted, serve with a scoop of sorbet or ice cream (I suggest ginger ice cream) and garnish with a sesame crisp. Serve immediately.

Sesame crisp

Ingredients:                                                        

1  c  Powdered sugar
3 T Butter
3 T Honey
2 T Orange Juice
½ c White sesame seeds
¼ c Black sesame seeds
¼ c Flour
½  ea Orange, zested

Method:                                                               

Preheat oven to 350. Combine all ingredients. Line a baking sheet with parchment sprayed w/ vegelene or a silpat. Scoop small balls of batter onto the baking sheet, and bake 10 to 12 minutes.