Peach Dessert Blossoms

INGREDIENTS

  • 2 large peaches, cut in half and thinly sliced widthwise
  • 2 rolls of PC Puff pastry
  • ½ cup peach jam
  • ½ tsp. cinnamon
  • 1 Tbsp. hot water

 

  1. Preheat oven to 375
  2. Stir hot water into peach jam to loosen it up.
  3. Cut peaches in half lengthwise and remove the pit.  Lay the peach halves on their cut side and slice thinly widthwise.  So you end up with little half moons
  4. Cut puff pastry sheet into 4 equal strips.
  5. Begin with one strip of pastry, layed out in front of you lengthwise so the short end is directly in front of you.  Brush with 1 Tbsp. jam
  6. Begin to lay peach slices along the length of the pastry strip, rounded edge/skin side out, just sticking over the edge of the pastry slightly.
  7. Fold the opposite length of the pastry over top of the peaches, press down along the length to secure.
  8. Starting at the short end in front of you, begin to roll the pastry away from you, forming into a round.
  9. Place into a muffin cup and repeat the process with the remaining pastry and peaches.
  10. Bake in the oven for 25-35 minutes, until golden brown.
  11. Remove to cool for 15 minutes and serve with ice cream.
     


Pickled Peaches

INGREDIENTS

  • 10-12 Ripe but firm Peaches, peeled and halved
  • 1 cup Rice Wine Vinegar
  • 1 cup White wine vinegar
  • 1-cup sugar
  • 3 Shallots, peeled and cut into rounds.
  • 4 cinnamon sticks
  • 2 Tbsp. coriander seeds
  • 8 allspice berries
  • 4 Mason jars
     
  1. Peel each peach and then cut in half to remove the pit, set aside.
  2. Place a saucepan over medium heat and add both vinegars, sugar and salt. Bring to a simmer and stir to dissolve.  Cook for about 2 minutes.
  3. Place two peaches in each Mason jar, followed by a couple shallots, coriander seeds and 1 allspice berry.  Repeat until jar is full (about 6 peach halves). Place 1 cinnamon stick down the side of the jar.
  4. Fill each Mason jar equally with vinegar solution.  Press everything down with the back of a spoon. Screw on lid.
  5. Place in the refrigerator for 1 week. Enjoy
     


Grilled Peach & Onion Salad with Buttermilk dressing

INGREDIENTS

  • 4 ripe but firm peaches, halved
  • 1 large Spanish or Vidalia onion, sliced into ¼” rounds
  • 4 bocconcini rounds (or crumbled blue cheese)
  • 2 cups arugula
  • 4 slices of pancetta, cut into ¼” pieces.
     

Dressing

  • ¼ cup sour cream
  • ¼ cup buttermilk
  • 1 Tbsp. chopped mint
  • 1 Tbsp. chopped parsley
  • 1/8 tsp. cayenne
  • Salt and pepper to taste

 

  1. Heat BBQ or grill pan over medium high.
  2. Place peaches and onion rounds on to BBQ/grill pan. Cook for 6 minutes per side, turning once.
  3. Cook pancetta until crisp, set aside.
  4. Into a bowl add sour cream, buttermilk, mint, parsley, cayenne and whisk to combine.
  5. Place arugula on a serving platter, top with peaches, onion, bocconcini and bacon.  Drizzle with creamy dressing and serve

 

Honeyed Peach and Ricotta Flatbreads with Lemon & Basil

  • 4 Round Pitas
  • 2 Peaches
  • 1 cup Ricotta cheese
  • 1 Tbsp. honey (plus more to garnish)
  • 2 Tbsp. roughly chopped basil
  • 2 tsp. lemon zest
     
  1. Into a medium bowl add ricotta, honey, basil, salt, pepper and lemon zest.  Stir well to combine.
  2. Brush pitas with olive oil and grill for 2 minutes, until just heated.
  3. Slice your peaches into think wedges.
  4. Spread 1-2 Tbsp. of ricotta mixture over the flatbread, top with peach wedges and garnish with more honey and cracked black pepper.

Optional: Grill the pita just before topping and serve