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Title: Vanilla Peach Pork


2-4 4oz Pork medallions
2 fine chopped shallots
4 peeled and seeded peaches cut into wedges
2 oz peach juice
2-3 oz peach schnapps
2 T vanilla ice cream
dash of lemon juice
3 T clarified butter


1. Pre-heat sauté pan until hot.
2. Dredge pork medallions in seasoned flour.
3. Add 1/2 the clarified butter and pork medallions to hot pan and sauté until golden brown.
4. Add rest of butter and shallots and sauté lightly.
5. Add peaches, juice, and peach schnapps and let reduce by a 1/4 the amount.
6. Add vanilla ice cream and reduce while melting.
7. Finish with a dash of lemon juice.

Method for peeling a peach
1. Bring a pot of water to a heavy boil.
2. Make score cuts in the top and bottom of peach.
3. Gently place peaches in water for about 1 1/2 minutes.
4. Remove from water and place in an ice bath (ice & water).
5. Peel away skin.

Prepared by Daniel Spencer, Executive Chef Red Canyon Grille at Redlands Mesa and the Palisade Chamber of Commerce, Colorado.

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