Poached Nectarines with Brunost Ice Cream

Chef Teague Moriarty
Sons & Daughters, San Francisco

Chef Teague Moriarty at a Black Jacket Society event.

Inspired by the California coastline of his hometown and family-grown produce, Chef Moriarty has shared a nostalgic recipe paying homage to foods that inspired his culinary passion.

His restaurant focuses on sustainability and seasonality using ingredients from Northern California inspiring the new Nordic cuisine which is anchored in classic techniques. This recipe features brunost ice cream, a traditional Norwegian cheese, which is made by reducing and caramelizing whey with milk or cream. The caramelized ice cream pairs perfectly with the aromatic poached nectarines providing a sweet, rich and savory delight. Brunost can be purchased at specialty cheese shops, online or made as noted below.

Overview

Gaggenau Appliances: Induction or gas cooktop

Serves 2

Note: the recipe for the ice cream makes 1 quart which can be kept in the freezer for later

For the poached nectarines:

2 cups (500g) water

5 tbsp (300g) granulated sugar

2 whole cardamom pods

1 whole star anise

1 vanilla bean

2 nectarines, cut in half with the pit removed

To poach the nectarines:

Combine the water with the sugar and spices and bring to a gentle simmer, level 5, Induction or level 5 Gas cooktop. Add the nectarines to the poaching liquid and simmer for 2 - 3 minutes until the skin is loose. Remove nectarines and place in a bowl over ice to cool before removing the skin.

Continue simmering the poaching liquid until it is viscous, approx 5 - 6 minutes.

For the brunost ice cream:

3 cups (700g) whole milk

1 cup (240g) heavy cream

4 oz (100g) brunost, Gjetost Cheese, Ski Queen brand

1 cup (75g) milk powder

1 cup (115g) dextrose

⅓ cup (40g) granulated sugar

1 tbsp (20g) inverted sugar

2 tsp (3g) salt

1 tbsp (7g) ice cream stabilizer

To make the brunost ice cream:

Combine milk, brunost and cream and heat to 140° F (61C), level 5 Induction or level 5 Gas cooktop.

Add the sugars and the stabilizer. Continue to heat the mixture gently to 160° F (71 C) then stir in the milk powder. Continue to heat the liquid slowly until it reaches 180° F (81 C). Cool the liquid over an ice bath before straining through a fine mesh strainer lined with cheesecloth. Churn in an ice cream maker for approximately 25 minutes then transfer to a freezer safe container and place in the freezer.

To serve, place half a nectarine cut side up, in a bowl, scoop the brunost ice cream into the nectarine and spoon a generous amount of the poaching liquid over it. Finish with a tiny pinch of Maldon sea salt.

Close-up of the dish.

Chef also provided a recipe for preparing the brunost if you prefer to make your own cheese.

For the whey:

3 gallons milk

7 lemons, juice only

To prepare the whey:

Heat the milk, level 4 Induction, level 4 Gas, until small bubbles form on the edge, then stir in the lemon juice. Remove from the heat and let it stand for 5 minutes. Strain the liquid through a fine mesh strainer lined with cheesecloth. Reserve the curds to make fresh ricotta or any other fresh cheese.

For the brunost:

4 cups (1000g) whey

3 fluid oz (100g) cream

To make the brunost:

Combine the whey and cream in a heavy 2 qt saucepan and reduce over moderate heat, level 4, Induction or Gas cooktop. When the liquid has reduced by 80%, stir it continuously so it doesn’t burn, continue stirring until it develops a consistency of thick caramel.

As soon as the brunost has reached this stage, strain it through a fine mesh sieve into a stainless steel bowl and place over an ice bath. Continue to stir the brunost with a whisk as it cools to retain a smooth consistency and prevent large salt crystals from forming. Pour into a small container, cover and store in the refrigerator.

Dinnerware by Hering Berlin
Photography by Adahlia Cole and Colin Peck

View the printable pdf recipe

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