Top Chef, Season 9, Episode 5, Elimination Challenge, WINNER

• 1 pound Brussels sprouts
• 2 peaches
• 1/2 pound prosciutto
• 1 teaspoon madras curry
• 1 tablespoon ginger, julienned
• 1 tablespoon garlic, minced
• 1 tablespoon green onion
• 1 cup crème fraiche
• 1 1/4 cup apple cider vinegar
• 1/2 cup sugar
• 1 teaspoon dried Thai chili
• 10 basil leaves
• Salt and pepper, to taste
• 1 quart vegetable oil
• 1/2 cup candied pine nuts

1. Sweat garlic, ginger and green onion. Season with dried Thai chili and salt and pepper to taste. Deglaze with 1/2 apple cider vinegar.

2. Make reduction with sugar and other half of apple cider vinegar and reserve.

3. Season crème fraiche with madras curry and salt.

4. Grill prosciutto on medium heat until crispy.

5. Quarter Brussels sprouts and deep fry on high heat until golden brown.

6. Cut peaches in to 8 pieces (wedges). Chill and reserve.

Assembly:

1. Place 1 tablespoon of crème fraiche on a plate with the back of a spoon. Brush the crème fraiche into a line.

2. Place the peaches and Brussels sprouts on top of the crème fraiche and garnish with basil leaves and candied pine nuts. Drizzle apple vinegar reduction to finish and fraiche with salt to taste.