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
- Preheat oven to 375
- Stir hot water into peach jam to loosen it up.
- 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
- Cut puff pastry sheet into 4 equal strips.
- 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
- 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.
- Fold the opposite length of the pastry over top of the peaches, press down along the length to secure.
- Starting at the short end in front of you, begin to roll the pastry away from you, forming into a round.
- Place into a muffin cup and repeat the process with the remaining pastry and peaches.
- Bake in the oven for 25-35 minutes, until golden brown.
-
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
- Peel each peach and then cut in half to remove the pit, set aside.
- 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.
- 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.
- Fill each Mason jar equally with vinegar solution. Press everything down with the back of a spoon. Screw on lid.
-
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
- Heat BBQ or grill pan over medium high.
- Place peaches and onion rounds on to BBQ/grill pan. Cook for 6 minutes per side, turning once.
- Cook pancetta until crisp, set aside.
- Into a bowl add sour cream, buttermilk, mint, parsley, cayenne and whisk to combine.
- 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
- Into a medium bowl add ricotta, honey, basil, salt, pepper and lemon zest. Stir well to combine.
- Brush pitas with olive oil and grill for 2 minutes, until just heated.
- Slice your peaches into think wedges.
- 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