Peach & Apple Crisp with Vanilla Bean Ice Cream

July 22, 2010

Peach & Apple Crisp with Vanilla Bean Ice Cream

Stolen with permission from Chef Danny Mellman of Harvest on Main in Blue Ridge, Ga., this recipe makes the most of Georgia’s peach season. Harvest on Main Restaurant is comfortably nestled in the charming town of Blue Ridge, and Chef Mellman is known for his dedication to using fresh, local produce, meat and seafood, and allowing their natural essence to flavor his original creations.

The restaurant aims to use as much sustainable produce as possible, taking care of the farmers and artisans in the region. The unique cuisine at Harvest on Main showcases influences from Chef Mellman’s travels, served in the relaxing setting of a mountain retreat. The décor is that of a rustic lodge in the heart of town, with a roaring fireplace, open kitchen and Southern hospitality inviting you in.

About the chef: During a career cooking in top restaurants, Chef Mellman has cultivated not only a repertoire of culinary skills, but also a style of cooking relating back to his childhood of discovery. It was his mother’s influence that instilled a sense of creativity and a style of combining culinary flavors.

His varied culinary career has taken him from New Jersey to Florida and France. In Florida, he was at the forefront of the rise of New World Cuisine in the 1980s, a leading U.S. chef, as noted by the James Beard Foundation, Food & Wine, Gourmet and The Southwest Florida Wine and Food Fest.

Still, Chef Mellman doesn’t like to attach an idiom to his cuisine. Instead, he refers to his style of cooking simply as a fresh approach to food. With firsthand knowledge of the world’s different cuisines, he combines the best ingredients to create what is sometimes referred to as the New American Cuisine, to offer a dining experience worth celebrating.

Harvest on Main
576 East Main Street
Suite 1
Blue Ridge, GA 30513

Fresh Peach and Apple Crisp With Vanilla Bean Ice Cream is served at Harvest on Main for $5.99.

This recipe makes 6-8 restaurant servings.

(Note: The Vanilla Bean Ice Cream can be made ahead.)

Peach and Apple Crisp With Vanilla Bean Ice Cream
Ingredients for the Filling:

2 Granny Smith apples, diced
2 Fuji apples, diced
3 large peaches, diced
2 tablespoons all-purpose flour
1/3cup sugar
¼ teaspoon ground nutmeg
Zest of 1 lemon

Ingredients for the Crisp:
1 cup all-purpose flour
½ cup brown sugar
½ cup rolled oats
1 pinch salt
½ teaspoon ground allspice
½ teaspoon ground cinnamon
2 teaspoons vanilla extract
6 ounces sweet butter, cold and cubed

Vanilla Bean Ice Cream Ingredients: 
2 cups heavy cream
1 cup buttermilk
1 scraped, fresh vanilla bean
4 large egg yolks
2/3 cup sugar
1 tablespoon light corn syrup

Steal This Recipe® Step-by-Step Instructions for the Filling:
Mix all ingredients and spread in a buttered 10-inch baking pan.

Steal This Recipe® Step-by-Step Instructions for the Crisp:
Mix all ingredients in a mixer with a paddle or cut in a bowl until crumbly, but not wet.
Spread evenly over fruit and bake at 350 degrees Fahrenheit for approximately one hour, until the pie is brown and crisp. Let cool for 15 minutes on a rack after removing from the oven.

Steal This Recipe® Step-by-Step Instructions for the Vanilla Bean Ice Cream: 
Scald the buttermilk, cream and vanilla bean (bringing it to a quick boil).
Mix the egg yolks with the sugar and corn syrup. 
While stirring, slowly drizzle the hot buttermilk and cream mixture into the egg mixture. 
Remove from heat and stir entire mixture over a bowl of ice, until cool. 
Churn the cooled mixture in an ice cream machine until thickened, then freeze; or, if you do not have an ice cream maker, put the mixture into a shallow container and freeze, stirring every hour until firm.
Serve over warm fruit crisp.

To submit your restaurant’s recipe to be featured on Steal This Recipe email