Warm Peach and Plum Strudel

Ingredients

• 25 g Bread Crumbs
• 28 g Butter
• 1 each Sliced Peaches
• 1 each Sliced Plums
• 52 g Sugar
• 0.9 g Cinnamon
• 0.5 g Ginger
• 32 g Sugar
• 44 g Cornstarch
• Purchased Phyllo Dough sheets, thawed
• 226 g Clarified Butter

1. Toast the breadcrumbs in pan until lightly golden, set aside in a moon bowl for later.
2. Slice peaches and plums and add into moon bowl and mix together with first set of sugar.
   Strain fruit from liquid, and add cinnamon, ginger, sugar and cornstarch to the fruit.    
3. Brush one sheet of thawed phyllo dough with clarified butter and sprinkle with toasted bread crumbs, place another sheet on top and repeat three times so you have a total of three layers of phyllo.  This is one stack, make two stacks.  Overlap the two stacks by one inch on the short side of the stack. 
4. Place the filling 1 ½ inches from the short edge of the phyllo stack.  Roll up tightly. 
5. Brush with clarified butter and bake at 400 degrees F until golden brown. 

Sour Cream Ice Cream (make the night before serving)

• 10 g Vanilla Bean Paste or Vanilla Extract
• 75 g Brown Sugar
• 220 g Heavy Cream
• 235 g Sour Cream
• 72 g Egg Yolks
• 3.4 g Ice Cream Stabilizer (optional)

1. In sauce pan, heat heavy cream and sugar until 175 degrees F and sugar is dissolved.
2. Temper some of the hot cream mixture into eggs and return to pan whisking constantly. Cook and stir over low heat until mixture reaches 160 degrees F. Remove from heat immediately, cool mixture until 80 degrees F, whisk in sour cream and vanilla and stabilizer, strain mixture.
3. Freeze base overnight.

Blueberry Balsamic Sauce

• 150 g Blueberries
• 51 g Sugar
• 45 g Water
• 15 g Water
• 5 g Clear Jel or Arrowroot
• 30 g Blueberry Balsamic Vinegar
• 4.5 g Vanilla Extract

1. In sauce pan, heat blueberries, sugar and 45 g water. Cook over medium heat until simmering and sugar until dissolved.
2. Combine 15 g water and cornstarch and mix into blueberries until simmer and starts to thick.
3. Remove from heat and stir in vanilla extract and balsamic vinegar.

Pecan Cookie Crumble

• 340 g Butter (browned butter)
• 397 g AP Flour
• 8 g Baking Powder
• 4 g Salt
• 104 g Eggs
• 262 g Brown Sugar
• 54 g Granulated Sugar
• 1 t Vanilla Extract
• 200 g Chopped Pecans

1. Brown the butter, let chill in fridge until solid.
2. Remove and let come to room temp. Cream together room temp browned butter and sugars, add eggs and vanilla. Add dry ingredients and mix in pecans at end. Portion into 6 oz portions.

Enjoy!