Recipe

Gourmet's Boston Baked Beans Recipe

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Ingredients

1 1/2 lb Nectarines 1/4 c Sugar
5 ts Unflavored gelatin Peach glaze:
Nectarine mousse: Peach syrup:
1/4 c Lemon juice 1 1/4 ts Unflavored gelatin
1 1/2 c Heavy cream, well chilled 3 tb Peach schnapps
1/4 c Peach schnapps 3/4 c Peach preserves or jam
1/2 c Sugar 1/3 c Peach schnapps
Genoise cake

Directions

Step #1 Halve, pit, & chop nectarines and, in a heavy saucepan, mix them with sugar & 1/2 c water.
Step #2 Bring to a boil, & cook it at a slow boil, stirring, stirring every once in awhile, for 15 mins.
Step #3 In a food processor/blender, puree the mixture & force it through a fine sieve into a large bowl, pressing hard on the solids.
Step #4 In a small saucepan, then heat mixture over low heat/flame, stirring, let it soften for 5 mins, Sprinkle top gelatin over the lemon juice & schnapps, until gelatin has dissolved.
Step #5 Stir gelatin into nectarine puree, mixing the mixture well.
Step #6 Let it cool to about room temp.
Step #7 In a chilled bowl, beat the cream until it holds soft shapes, (not as stiff as soft peaks) & fold it into the nectarine mixture.
Step #8 Trim the Genoise & cut it into three layers, horizonally.
Step #9 Peach Syrup: In a small saucepan, mix the sugar & 1/4 c water.
Step #10 Bring to a boil, stirring until sugar is dissolved, & stir in the the schnapps.
Step #11 Let the syrup cool to about room temp.
Step #12 Assembly: Center one layer in the bottom of a 9-1/2-inch springform pan & brush with half the peach syrup.
Step #13 Pour half the mousse over the cake & top it with another layer of Genoise.
Step #14 Brush with the remaining peach syrup & pour the remaining mousse over the cake, rapping on the side of the pan to expel any air bubbles & smoothing the surface.
Step #15 Chill for 2 hrs, or until it is set.
Step #16 Peach Glaze: In a small bowl, Sprinkle top gelatin over 3 Tbsp cold water & let it soften for 5 mins.
Step #17 In a small saucepan, stirring, mix the preserves & schnapps, bring mixture to a boil, & let simmer it for 1 min.
Step #18 Remove pan from heat, stirring until gelatin is dissolved, add gelatin mixture, & strain the mixture through a fine sieve into a bowl, pressing hard on the solids.
Step #19 Assembly: Pour all but about 2 Tbsp of Peach Glaze over top of the mousse cake, & chill the cake for 2 hrs, covering it completely, or until glaze is set.
Step #20 While cake is chilling, in a food processor/blender, grind the remaining Genoise layer into fine crumbs.
Step #21 Toast the crumbs in a jelly-roll pan in a preheated 350f oven for 5-8 mins or until they are golden.
Step #22 Reserve.
Step #23 Cut half the nectarine into thin slices, & arrange them decoratively on top of the cake in a pinwheel pattern.
Step #24 Brush the remaining glaze over the nectarine slices & chill the cake, for 1 hr, covered, or until the newly applied glaze is set.
Step #25 Run a thin knife around the edge of the pan & remove the side of the pan.
Step #26 Working over a sheet of wax paper, coat sides of cake with the cake crumbs.
Step #27 Let cake stand at about room temp for 20 mins before serving.
Step #28 a 1989.
Enjoy the Gourmet's boston baked beans recipe

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Gourmet's Boston Baked Beans Recipe

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