This recipe was submitted by Stony Hill customers, Larry & Fran Sibilia, of Sugar Hill, GA, and was a runner-up in our Summer Recipe Contest.
Semillon de Soleil’s silky honey/caramel flavors are naturally accentuated with vanilla, almonds, and fruits like a peach.
Almond Cinnamon Biscotti
2 cups of unblanched whole almonds
1-1/4 cups sugar
2 Tbsp butter
3 large eggs
1 tsp. vanilla extract
1/4 tsp. almond extract
3 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 Tbsp cinnamon
1 peach per person
3 Tbsp butter
3 Tbsp dark brown sugar
1/4 tsp. cinnamon
Real Vanilla Bean Ice Cream
3 cups heavy cream
1 cup milk
3/4 cup sugar
4 egg yolks
1 vanilla bean - cut in half lengthwise
Toast almonds in oven at 350 degrees for about 10 minutes max.
In a stand mixer beat sugar and butter for 2 minutes. Add eggs one at a time, mixing each before the next. Add vanilla and almond extract.
In a seperate bowl mix flour, baking powder, baking soda, salt, and cinnamon.
Add the dry ingredients to the butter/sugar mixture a little at a time. For the last portion, add the almonds prior to the last bit of dry ingredients.
Roll mixture into a log and bake on a silpat or parchement paper in a 350 degree oven. Bake for 30 minutes and allow to cool long enough to handle before slicing. Then lay slices onto parchment paper and bake at 300 degrees for 10 minutes on each side. Allow to cool completely then keep in an airtight container.
Preheat grill to a medium heat. Slice peaches in half and remove pit. Melt butter and brush all over peaches.
Mix brown sugar and cinnamon and spoon a small amount into center of each peach half.
Place peach on grill skin side down - until the sugar begins to melt. Flip over to get a nice grill mark.
Remove peaches from grill and while still warm add a tad bit more of the sugar mixture to the center again to melt before serving.
Combine cream, milk, and sugar in heavey medium saucepan. Cook over medium heat, stirring just until sugar dissolves and slightly warm. Add vanilla bean and allow to steap with pan off heat. Once the vanilla bean has softened and soaked for about 20 minutes, scrape seeds out of bean into the milk mixture.
Re-warm the milk mixture to hot - about 6 minutes.
Whisk egg yolks in a medium bowl. Gradually whisk in about 1 cup of the warm milk mixture into the eggs. Pour the egg mix back into the milk mixture and whisk constantly. Then stir with a wooden spoon and reduce heat to a medium-low until the custard thickens enough to coat the back of spoon, about 5-10 minutes. Do not boil or egg yolks will curdle.
Pour the mixture into a bowl and let sit at room temperature for 1 hour so it can cool. Then cover the mixture and refrigerate at least 6 to 8 hours.
Pour into your ice cream maker and freeze according to directions on the machine.