Peach Upside-down Cake w/ Caramelized Peach Sorbet & Blueberries 🍑🍑

Ingredients:

Peach Upside-down Cake

Glaze

Sugar 3/4 C
Butter 4 Tbsp
Peaches, Sliced 1 Pint

Cake

Flour 3/4 C
Eggs 1 ea
Sugar 1/2 C
Butter 1/4 C
Water 1/4 C
Baking Powder 1 tsp
Nutmeg Dash
Cinnamon 2 Tsp
Salt Pinch
Vanilla Extract 1 Cap

Special Prep

Caramelized Peach Sorbet

Peaches, diced 3 C
Sugar 1/2 C
Water 1/2
Basil 1 Leaf, Large
Lime Juice 2 Tbsp
Salt TT

Blueberry Jus

Blueberries 10 oz
Sugar 1/2 C
Water 1/4 C
Balsamic Vinegar 1 1/2 Tbsp
Butter 1 Tbsp
Salt TT

Almond Tuile

Almonds, Crumbled 1/4 C
Flour 1/2 C
Baking Soda 1/2 tsp
Butter 1/4 C
Sugar 3/4 C
Eggs 1
Vanilla Extract 1 Cap

Whipped Blueberry Yogurt

Blueberry Yogurt 1 Pint
Blueberries 1/2 C

Method:

Caramelized Peach Sorbet

*IMPORTANT: Make at least 8 hours before serving.

In cast iron pan sauté medium diced peaches over medium high heat until caramelized with a fair amount of color on all sides. Removed from heat and allow to cool. In small pot over low medium heat, dissolve sugar into water forming simple syrup base, add basil leaf and allow to steep until cool.

Bring all ingredients together in blender and puree until smooth. Strain and allow to cool COMPLETELY.

Follow instructions on kitchen aid ice cream maker.

Blueberry Jus

in sauce pan, combine all ingredients except for butter and simmer over low heat until blueberries have bursted and become more saucey, roughly 5 minutes. Remove from heat taking the mixture to blender to be puree and strained. Return sauce to pan and whisk in cold butter. Adjust seasoning.

Almond Tuile

Cream together butter and sugar until light and fluffy, about 3 minutes. Beat in eggs and vanilla extract until smooth. Turn off mixer and add dry ingredients all at once. Mix and refrigerate, allowing mixture to stiffen up a bit.

Using Pam, lightly grease sheet tray. Once evenly greased, spread batter on pan making sure to get the mixture as thin as possible ( there may be " open" spots with no batter due to almonds but that is fine, just do your best to ensure batter is thin and EVEN). Bake at 350 degrees for 8-10 minutes or until golden brown. Remove from oven and allow to cool. Break up tuile creating bite sized irregular shapes.

Peach Upside-down Cake

Firstly pre-heat oven to 350 F. To prepare the glaze, in a sauce pan, melt butter sugar stirring constantly to create thick sugary base. While using Pam, lightly spray bottom of desire cooking pan ( for this recipe, I used a 6 x 4 bread loaf pan). Spread glaze to cover the greater surface of the pan then assemble peaches layered on top, feel free to stack the peaches cause the more the better right?

The more Peaches the better,

get creative, crazy, do the thing yo and make some cool patterns.

For the cake batter, cream together sugar and butter until light in color and fluffy, about 3 minutes. While mixing on low, add vanilla extract followed by the egg. In alternating dumps, add sifted dry ingredients , followed by water until all ingredients are combined. Mix until just smooth, then evenly spread over layered peaches in cake pan.