Tag Archives: Peaches

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

Peach Pecan Quick Bread

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

Peach Pecan Quick BreadIt’s amazing how quickly the time is going by.  It’s TV time again (Tuesday, the 4th, Great Day St. Louis on KMOV) and this recipe takes advantage of the amazing peaches we have had this year by using them in this really easy Peach Pecan Quick Bread.

This recipe is from the whisk and a bowl series of quick breads. You basically just have to whisk together the dry ingredients and separately whisk together the wet ingredients, then combine them.

This Peach Pecan Quick Bread requires a bit more since you have to skin the peaches. I find the easiest way to do this is to drop them in boiling water for 1 to 3 minutes if the peaches are ripe. Remove from the water with a slotted spoon and immediately place them in cold water to stop the cooking. The skins will just slide right off. Remove the pit and you’re ready to go. Continue reading

Happy New Year with a Peach Melba Royale

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

Champagne GlassesToast the  New Year’s celebration with a Peach Melba Royale – a different take on champagne!  Fresh raspberries float in a sea of peach schnapps and champagne to bring in the new year in style.

I can scarcely believe we are at the beginning of a New Year!  I still remember all the hubbub of turning over a new century in 2000.  Fortunately, the pessimists and negative predictions all got lost as we turned from the year 1999 to 2000.

For me the end of one year and the beginning of another is a time of reflections.  In the first place I always think I am going to slow down.  Then as I think more about it, I realize the years are speeding by more quickly as I get older – or so it seems.  I have been blessed with good health or at least the ability to overcome whatever has come up and for that I am most grateful.

In a time when technology has given us access to the world, I am happy for my family whose support has meant everything to me.  As my grandsons continue to grow much taller than me (and take great pride in doing do) I cherish the memories of playing hide and seek, baking with them, being with them.  I am curious to see where their lives take them.

I am grateful for the continued support so many of you have given me and thank each of you for reading the blogs and for all your comments which mean so much to me.

My wish is that each of us has the best of New Years filled with all that contributes to our happiness and well being.  I offer this recipe for a Peach Melba Royale to start it off!   Watch for the raspberries turn round and round as they rise to the top of the glass.

Peach Melba Royal
Fresh Raspberries
Peach Schnapps
Champagne, cold

Place 3 or 4 fresh raspberries in the bottom of each champagne flute. Add about 1 tablespoon of Peach Schnapps or more if you like. Top off with cold champagne. Enjoy!!

Peach Pizza

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

Slice on trivetWhen I told Mike (my husband) that this week’s blog was Peach Pizza, he was visibly skeptical. And that is really unusual.  He normally eats anything I make and tells me it’s good.  Undaunted, we started the photography.  It didn’t get any better.  I could see the confusion on Mike’s face.  Granted peach pizza isn’t something you run across in pizza shops but with peaches hitting their stride, this is the perfect time to try something new with this not too sweet dessert.  While you want the peaches to be ripe, you don’t want them too soft or they will turn to mush when you poach them.

The crust for this pizza is the best of all possible crusts – the French all butter Pate Brisee a L’oeuf which is unequalled in taste.  The combination of flours emulates pastry flour which is more tender than all purpose alone. The egg yolk strengthens the pastry while the lemon juice adds crispness and color.  Ice cold water is important and I generally fill a measuring cup with ice and add water while I prep the other ingredients.  It is easy to measure from the cup. However, a friend of mine just gave me a great tip. Put the water and ice cubes in a gravy separator and the ice stays behind when you pour out the water. (Thanks, Hilda.)  To see  if the dough will come together, take a bit between your fingers and squeeze it together.  If it stays together and doesn’t feel dry, it is done.  Otherwise, add water a teaspoon or so at a time. Normally a very flaky crust, here it is weighted down to keep if from rising too much and over powering the filling. Continue reading

Peachy Keen Mascarpone Parfait

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

Peachy Keen Mascarpone Parfait

With local peach season just about here, the Peachy Keen Mascarpone Parfait is just the thing to finish off a summer meal.  This easy to prepare dessert can be assembled the day before.  Just cover the glass with film.

The riper the peaches the less time they will need to be blanched. If you can get cling free peaches, it will make separating the flesh from the stone so much easier leaving a better looking peach half.

The amaretti cookies are an  Italian specialty.  They are highlighted with bitter almond which is one of my favorite tastes.

Mascarpone is a semi-soft, creamy,  Italian cheese that comes in a tub.  It can be found in the specialty cheese case of grocery stores or in specialty cheese shops.  Cream cheese is sometimes substituted for this cheese but it does not have the  same consistency or taste.

40% or heavy whipping cream is used for its higher fat content than regular whipping cream. As such it holds the water in suspension and the cream will not leak liquid when whipped. It is also more dense when whipped.

Parfait glasses are usually stemmed and can be various shapes. However, any glass will do. Continue reading