Thomas Henkelmann’s Baked Peaches with Marzipan Pits, Raspberry Coulis and Valhrona White Chocolate Ice Cream

This Thomas Henkelmann dessert can be made at home.

This Thomas Henkelmann dessert can be made at home. Photo: Autumn Driscoll for Hearst Connecticut Media

Serves 6

  • 6 ripe peaches
  • 1 quart water
  • 1 bourbon vanilla bean cut open and scrapped out
  • Juice of 2 lemons
  • 15 ounces granulated sugar
  • 6 ounces raspberry coulis
  • Marzipan centers (recipe to follow)
  • White chocolate ice cream (recipe to follow)
  • 1 ounce plain yogurt seasoned with a bit of lime juice and confectioner’s sugar, to taste

Bring the water to a boil and place the whole peaches in the boiling water for about 3 minutes. Remove the peaches and set in ice water, peel the peaches.

Add the vanilla bean, sugar and lemon juice to the boiling water. Add the peeled peaches and reduce the heat to a simmer; poach the peaches for 10 minutes. Remove from heat and refrigerate the peaches with the liquid for one day.

To make the raspberry coulis, puree fresh raspberries in a blender with some simple syrup, then strain out seeds.

Marzipan centers

  • 4 ounces marzipan
  • 1 egg white

Mix the marzipan with the egg white, roll out the marzipan with some confectioner’s sugar to avoid sticking and cut into 12 equal pieces; form 12 balls and set aside in refrigerator.

White chocolate ice cream

  • ½ quart heavy cream
  • ½ quart whole milk
  • 4 ounces granulated sugar
  • 10 ounces white chocolate, roughly chopped
  • 12 egg yolks

Bring the heavy cream and whole milk with half the sugar to a boil; add the white chocolate.

Mix the egg yolks with the remaining sugar. Pour approximately one-third of the boiling liquid on top of the egg yolks while stirring with a whisk. Return the mix to the boiling liquid and stir for approximately 1 minute (do not bring to a boil). Strain the ice cream mix and cool down before placing it into an ice cream maker. Set aside in freezer until needed (best to use while still a bit soft).


Remove the peaches from the syrup, cut in half and remove the peach pit. Place the marzipan balls in the center of the peaches and dent the balls lightly with a toothpick to resemble a real peach pit.

Set the peach halves into a heat-proof shallow dish, add some of the syrup and cook in a preheated convection oven at 400 degrees for 8 to 10 minutes (regular ovens add 5 minutes).

With the help of a squeeze bottle, draw a circle on six plates with the raspberry coulis and then do the same with the yogurt. Use a toothpick to mix the two coulis in a decorative way. Add the white chocolate ice cream and voila, enjoy!

Rosemarie T. Anner