Tag Archives: crisp

Roasted Peaches with Amaretti Crisp

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Roasted Peaches with Amaretti CrispThe original recipe for the Roasted Peaches with Amaretti Crisp came from “Bon Appetit” and, of course, I had to dink with it a bit. This topping is so versatile it can be used over other fruit, ice cream or anywhere you want a bit of sweet crunch.

The cookies are readily available in Italian stores (think The Hill in St. Louis) and are great on there own. Low in calories too!  If you are a purist, see my recipe for Amaretti Cookies.

Peeling the peaches for the Roasted Peaches with Amaretti Crisp can be a chore, but if the peaches are ripe, as they should be, the simple trick of popping them into boiling water for a couple of minutes, makes removing the skins a snap. Cut an X in the bottom of the peach skin before dunking it.  Leave it in until you can feel the skins loose. Run it under cold water as soon as it is done and just slip the skin off. Continue reading

Baked Pluots with Amaretti Crisp

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Baked Pluots with Amaretti CrispMy daughter-in-law Kate absolutely loves pluots and I agree.  Fully ripened,  this combination of plums and apricots is decadently sweet and lends itself perfectly with amaretti cookies.  Crushed with brown sugar, almonds and butter they add a bit of sweetness to the pluots.  If you can’t find pluots use any ripe plum.

If you’ve never experienced a pluot it is a treat. Sixty to seventy percent plum with thirty to forty percent apricot this fruit is almost heart shaped. It can be eaten raw, grilled, or baked as in this quick dessert.Pluot for Baked Pluots with Amaretti Crisp Continue reading

Phyllo at its Finest – Baklava

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

BaklavaMy mother was a fantastic baker and cook.  She could take nothing and make something wonderful from it.  Unfortunately, I didn’t appreciate it when I was growing up.  They practically had to force feed me like those poor geese for foie gras.  But what I did love, was anything my mother baked and is why, in hindsight, I went into the baking business.

My mother and grandparents were immigrants from what was then, Yugoslavia.  Just as in this country, different parts of the country had different assets.  Mother lived in an area rich in dairy with butter, eggs and cream at their disposal.  I would watch my mother and grandmother on Sunday’s, spread a clean, white tablecloth over a large, round table over which freshly made phyllo would be stretched.  I could scarcely understand a word as they chatted away in Serbian.

My job was to sweep up the scraps after the thick edges were removed and some of the paper thin dough fell to the floor.  While most people can’t imagine a dough being stretched so thinly a newspaper could be read through it, I thought everybody made it.  After it had been stretched to transparency, a spoon would be dipped into melted butter and I can still see my mother and grandmother  holding it  high and waving it over and over  the transparent dough as the golden drops of liquid fell from the spoon dotting the surface.  It would then be folded upon itself and more butter would be drizzled. Continue reading