Pelargoniums: An Herb Society of America Guide

Recipes

Fresh Peaches Gratin with Rose Geranium and Cardamom

2 cups whole milk or light cream
2 whole eggs
2/3 cup sugar
2 tablespoons cornstarch
1 tablespoon chopped fresh rose geranium (do not chop until needed)
½ teaspoon freshly ground cardamom seed
1 teaspoon pure vanilla extract
½ cup whole milk ricotta cheese or softened cream cheese
4-6 fresh ripe peaches, seeded, peeled and sliced in 12-16 slices each (dip in diluted lemon
juice to prevent discoloration)
1/3 cup toasted sliced natural almonds
¼ cup plain cookie or cake crumbs

Place milk, eggs, sugar and cornstarch in blender container in order given. Blend for 1-2
seconds, starting at low speed and moving higher until completely blended. Do not overmix. Pour into a small, non-reactive, heavy saucepan or double boiler. Stirring constantly, preferably with a straight-bottomed wooden spatula (wedge shaped), cook over medium heat until sauce is thickened and smooth. Remove pan from heat immediately and pour into a medium bowl to cool slightly. Add chopped rose geranium, cardamom and vanilla.

While sauce is still hot, mix in cheese, using a wire whip if necessary to smooth. Preheat oven to 450°F. Drain peaches if any juice is present and place in a buttered oven-proof dish, about 11x7x2-inch or 13x9x2-inch or individual small gratin dishes. Sprinkle with toasted almonds. Top fruit and nuts with warm sauce; spread evenly to edges. Sprinkle crumbs on sauce. Bake in hot oven or broiler until bubbling and lightly browned. Serve hot or warm. Summer nectarines, plums, apricots, oranges, or poached apples or pears in the fall and winter are equally delicious. Dish makes a very nice addition to a brunch buffet.

Yield: 6-8 servings

Notes: Sauce may be prepared ahead and refrigerated until needed. Warm sauce in a double boiler or allow to come to room temperature. Do not cut fruit more than 1 hour ahead or too much juice will be lost. Watch carefully if browning dish under a broiler to prevent burning.

Next recipe: Lightly Caramelized Pears ala 'Rober's Lemon Rose'

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