"Easy Baking"

Show 110

Poplar Springs Inn

9245 Rogues Road
P.O Box 275
Casanova, Virginia 20139

Jennifer Hannan - Executive Pastry Chef

Poplar Springs Summer Peach Soup

1)   12 whole Peaches -- pealed
2)   2/3 cup Orange Juice
3)   1/3 cup Sugar
4)   3 oz. Peach Schnapps
5)   3 oz. Cointreau
6)   1/4 tsp. Cinnamon
7)   1 pinch  fresh ground Nutmeg
8)   1 oz. fresh Ginger
9)   pinch Salt

1)   Put all ingredients together in a sauce pot (except peaches) and bring to a simmer.
2)   Add peaches with out the pit to the liquid and turn off the burner.
3)   Let the mixture sit at room tempurature for 30 minutes to cool.
4)   Once cooled, put mixture in a blender and blend until smooth.
5)   Strain through a china cap to remove any particles.
6)   Chill and serve.

Summer Stone Fruit Compote

1)   3 Plums
2)   3 Peaches
3)   3 Nectarines
4)   2 cups Cherries
5)   1 tbs. Cardamom
6)   1/4 tsp. Ginger
7)   1/3 cup Vanilla Sugar -- or substitute with 1 fresh Vanilla Bean
8)   1 tbs. Butter
9)   White Chocolate Sabayon (see recipe below)
10) Oatmeal Streusel (see recipe below)

1)   Cut fruit to desired size and toss with the spices.
2)   In a hot saute pan,  melt the butter and add all the fruit.
3)   Add in the sugar and cook for 2 minutes or until the fruit begin to soften.
4)   Remove from the heat and serve in desired bowl and garnish with the White
       Chocolate Sabayon

The Godiva White Chocolate Sabayon

1)   4 Egg Yolks
2)   1/2 cup Sugar
3)   1/2 cup  Liquor -- Godiva White Chocolate
4)   1/2 lb. Heavy Cream - medium whipped

1)   Combine all ingredients but the cream together in a mixing bowl and whisk
       over a double boiler.
2)   Continue whisking until the custard double's in size and turns pale or it reaches
       180 degrees.
3)   Take off the heat and place bowl over an ice bath until mixture has chilled.
4)   Once chilled,  fold in the whipped cream

The Oatmeal Streusel

1)   1 lb. soft Butter
2)   1 lb. Pastry Flour
3)   1 lb. Sugar
4)   2 tbs. Cinnamon - ground
5)   1 tbs. Salt
6)   1 1/2 cups  Rolled oats

1)   Combine all dry ingredients together and mix well either by hand or with an
       electric mixer.
2)   Add butter and mix just until butter has creamed with the dry. Do not overmix!!!
3)   Remove from bowl and push through a glazing rack for fine pieces.
4)   Freeze until ready to use.  (Can store in the freezer for up to 3 months in a
       covered container.)

In the Studio Kitchen with Jennifer Hannan
(left) and Lindsey Gustin (right)

Good Eating!!!