Concord Grape Sorbet, Brioche Pain Perdu, Peanut Crumble
My pain perdu is basically an unsweetened bread pudding. I mixed cubes of homemade bread with eggs and cream, formed the mixture into a cylinder with plastic wrap and foil and baked it in a water bath. After it was cooled, I sliced it and pan fried it in butter.
The sorbet was made from concord grapes that I preserved in the fall that came from my friend and farmer Tom. I simply combined the grape preserves with simple syrup and spun the mixture in an ice cream machine.
The peanuts, also grown (and dried) by Tom were soaked in a salt water brine for a few hours. They were drained and roasted in the oven for about an hour, shelled and crushed into a crumble.