Leading up to Spring in the BVI brings a proverbial atmosphere of friskiness and flirtation that is only natural. The air is fragrant with flowers in bloom; the mother hens are diligently keeping track of their fluffy, young chicks; and all the picturesque sea creatures entertain us as they attract mates with their bright, colourful patterns.
Love is not only in the air, but also in the sea, and on it for that matter. Charter yachts all over the Territory are busier than ever, hosting guests eager to celebrate life and love out on BVI waters.
On-board Lolalita, Captain Ernie has performed many marriage ceremonies as well as vow renewals for couples of all ages. The pure, quintessential feeling of love is addictive.
One vow renewal was particularly memorable, as this was their fourth time getting married to each other. The husband coordinated with Ernie and asked him to help facilitate this special moment. His words to his wife were: “I will be thankful for you each day. I will trust, respect and be faithful to you. I will laugh, cry and stick by your side regardless of what obstacles comes our way. I promise to cherish, provide, care for, and protect you. Most of all, I will always love you.”
To celebrate their renewed commitment to each other, I created a special dessert by request; something I had never made before. From beginning to end, it was an unforgettable experience.
Peach Upside Down Cakes
½ cup butter
1 cup brown sugar
6 fresh peaches, pitted, sliced into half-moons
1 cup sifted cake flour
1 tsp baking powder
¼ tsp salt
¼ tsp ground clove
1 cup white sugar
4 TBSP melted butter
1 tsp vanilla bean paste
2 cups heavy whipping cream
3/4 cup powdered sugar
1 cup brown sugar
½ cup half-and-half
4 TBSP butter
¼ tsp salt
1 TBSP pure vanilla extract
maraschino cherries
- Preheat oven to 350ºF. In a skillet, melt ½ cup of butter. Add in brown sugar and peaches and cook until peaches become slightly soft. Set aside
- Mix together cake flour, baking powder, salt, and clove. Set aside
- Separate eggs. Whisk the whites to soft peaks. Whip the yolks and white sugar together until light yellow. Fold both egg mixtures into each other, adding in melted butter and vanilla bean paste. Fold eggs into dry ingredients
- In eight individual ramekins, evenly spoon out peaches. Slowly pour in cake batter to cover peaches. Bake in a water bath for about 30 minutes, or until cakes are turning brown on top and a knife stuck into the cake comes out clean. Let cool to room temperature
- While the cakes are baking, whip together heavy cream and powdered sugar. Keep in the refrigerator to keep cool. Also, in a sauce pan on medium heat, whisk together brown sugar, half-and-half, butter, and salt until mixture thickens, about 20 minutes. Remove from heat and whisk in vanilla. Set aside to cool
- To serve, turn the ramekins upside down onto a plate to ‘pop’ them out. If the cake tops are curved, take a bread knife and take off some of the top so the cakes sit flatter. Sprinkle your serving plates with powdered sugar and place each cake on a plate, upside down, with the peaches on the top. Drizzle cakes with caramel sauce and top with whipped cream and a cherry
I hope you LOVE this dessert
Buen Provecho!
Megan Schlobohm, Chef - SV Lolalita
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