Sleuth’s Corner

Q. I tasted the best crème brulee cheesecake several years ago. The cheesecake was topped with crème brulee custard, then caramelized sugar over the top. I would love to make this for my next party dessert.

J.L., Pembroke Pines

Dessert

David’s Ice Cream and Brownie Cannonball

1 quart vanilla ice cream

1/2 quart chocolate sorbet

1/2 quart coffee ice cream

6 brownie pieces with nuts, broken by hand into chunky bits

1 cup chopped mixed nuts (walnuts, almonds, pistachios and/or almonds)

1/2 cup semisweet chocolate chips

Remove the ice cream and sorbet from the freezer and allow them to soften, 20 to 30 minutes. Place in a bowl and add the brownie, nuts and chips. Mix to just incorporate. Spoon the mixture into a bowl, smooth the top, and freeze until hard, at least 2 hours.

To serve, run the outside of the bowl under hot water to loosen the frozen ball. Place a plate on top of the bowl and invert it. If you feel like an extra delight, serve with chocolate sauce and whipped cream. Makes 6 servings.

Per serving: 713 calories (47 percent from fat), 38 g fat (15.6 g saturated, 11.5 g monounsaturated), 64 mg cholesterol, 14.4 g protein, 83 g carbohydrates, 4.6 g fiber, 321 mg sodium.

Main Dish

Martha Stewart’s Grilled Chicken with Spicy Peach Glaze

1 cup peach preserves or jam

1 large garlic clove, minced

2 tablespoons extra-virgin olive oil

1 tablespoon plus 1 teaspoon soy sauce

1 tablespoon dry mustard powder

1/2 teaspoon cayenne

Coarse salt and freshly ground pepper

Vegetable oil, for grill

4 skin-on, bone- in chicken breasts (about 5 pounds), split into halves

4 ripe but firm peaches, halved and pitted

Heat grill to medium. (If you are using charcoal, the coals are ready when you can hold your hand 4 inches above the grates for just 4 to 5 seconds.)

In a medium bowl, combine preserves, garlic, olive oil, soy sauce, dry mustard, and cayenne. Season with salt and pepper and mix well. When grill is hot, brush grates with vegetable oil. Pat chicken breasts dry with paper towels. Season with salt and pepper and place, skin side down, on the grill.

Cook about 10 minutes on each side before brushing top with glaze. Continue cooking another 10 to 12 minutes, turning chicken every 3 to 5 minutes and brushing top with glaze, until chicken is cooked through. (Move pieces to a cooler part of grill if they get too dark before they are cooked through.) Transfer to a platter.

While chicken is cooking, place peach halves on the grill, cut side down, and cook 2 minutes. Turn, and brush the tops with glaze. Grill 3 to 4 minutes more, until the peaches are soft and the cavities fill with juices. Transfer to platter with chicken. Makes 8 servings.

Per serving: 378 calories (36 percent from fat), 14.8 g fat (3.5 g saturated, 6.8 g monounsaturated), 72.5 mg cholesterol, 25.3 g protein, 35.5 g carbohydrates, 1.7 g fiber, 211 mg sodium.