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Peaches and Cream Empanadas

Peaches-and-Cream-Empanadas_Peaches_Yes,-more-please!

When the rain is gone the petrichor remains anticipating a clean fresh day. A day of sunshine finally warmed up the city of Austin, and with this shiny day a reminder that it is of the end of May. Warm days ahead allure me with one peachy promise. Texas Peach season is here, now in full swing through warm August. All the recent rain equals juicy peaches. Rumor has it that it is the best crop in at least five years.

With this rumor in mind I bought a basket of peaches, which lasted us thirty seconds. After the peach binge I ran and bought more peaches to make a recipe for them. I came up with three delicious recipes. First one, road peaches: Just eat them as they are, cold or slightly warm room temperature, bite into one and your taste buds go into overdrive. A magnificent juicy, acid, sweet, floral taste, with juice running through your fingers. Advice: take lots of napkins and a little pouch with pink himalayan salt to sprinkle in every other bite…To die for.

Second recipe, a Peach, Sweet Corn, Basil and grilled Hallumi Salad which will be on the blog next week…stay tuned.
And a third recipe to say goodbye to spring: Peaches and Cream Empanadas. These little empanadas are a breeze to make. The dough its not sweet, it has no sugar, only salt. It is so easy and forgiving once you get the hang of it you’re going to want to make every fruit, vegetable, meat, poultry, cheese filling into an empanada. They cook really fast; 15-18 minutes. Forget about store bought, make the real deal. The dough can me made in advance because it keeps up to a month in the freezer, maybe a little more, but I think a month is tops so the buttery flavor is not gone.

Peaches-and-Cream-Empanadas_empanada-dough-ingredients_Yes,-more-please!
The filling its a combination of cooked and uncooked peaches, which give the empanada that tangy flavor with out being overly sweet…because that’s the way I like it. Combining fresh and cooked gives you the bright peach flavor closer to that fresh bite. In one bite you can taste the sweet butter and tender crumb from the dough, the creamy ricotta and the sweet, tangy juicy peaches. Cinnamon sugar dust adds that extra sandy crystal texture that just make them irresistible. Yes, that’s why they are little in size. Good things come in small packages right?… The recipe makes 12 / 3.5″- 4″ mini empanadas.

Peaches-and-Cream-Empanadas_Peach-compote-for-empanadas_Yes,-more-please!

Where to get these scrumptious peaches? If you are a Texan you know where to go, in fact share with us where is your favorite place to get peached. But if you are new in town: Road side stands are a usually in my opininon the best and most accessible way to get your peachy cravings. If you live in the Austin, Texas area or nearby check this following link to more information about visiting Fredericksburg The Texas Hill Country click here for market days, for a great peachy day.

If you want to know about other locations to buy  and for a complete guide on where to buy visit: Texas Peaches.

Peaches-and-Cream-Empanadas_make-peach-empanadas_Yes,-more-please!

For the Recipe you will need: 

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Peach & Cinnamon Trifle

Peach & Cinnamon Trifle_fresh Texas Peaches ~ Yes, more please!

Peach & Cinnamon Trifle_beautifull and smells amazing!~ Yes, more please!

Let me count the ways to summer dessert submission… I’ve had many Trifles in my life. Usually, a Trifle is a cold dessert that consists of multiple layers of sponge or pound cake cut into cubes, soaked in liquor, rum or syrup, thick custard, fresh fruit and whipped cream. All the layers are arranged beautifully on the glass so you can see the beautiful colors. From this premise, everything can go deadly wrong or you can orchestrate a sinful chaos. For example, using store-bought cake, instant pudding from a little box, frozen fruit, conspicuous jellies with brilliant colors and the abominable “whipped topping”.

And then there are the ones prepared with a little more effort that includes brioche bread, fruit liquors, crème anglaise, heavy cream whipped with vanilla bean, and delectable fresh fruits…No matter what they are made of trifles end up appealing to the eye and are most often all soft and mushy, with uniform texture. This is not good at all… I want and I seek the contrast in textures and flavor spectrum in my palette from beginning to end. Why not reconfigure the construction a bit?… Creamy, crunchy, juicy; that sounds better already!… This Trifle by any means has fancy written on it. In fact, it is the antithesis of fancy dessert. It is the greatest collaboration of the right ingredients, in the right place and at the right time. It mimics it’s Italian cousin the Tiramisu.

Let’s call it the Texan Tiramisu. I start my recipe with a craving for crunch: almonds, and ladyfingers (Savoiardi). For Creamy: no whipped toppings for me! I want light and sweet almost feathery silky mascarpone cheese. For juicy: Texas peaches. And a little acidity from the orange juice, orange liquor, and great aromatic touch of cinnamon is a simple sinfulness. In the hot summer months, you will find it difficult to avoid coming back for an extra serving of this fresh and light delicious dessert.

Peach & Cinnamon Trifle_scrumptious summer dessert ~ Yes, more please!

Peach & Cinnamon Trifle_bite me! ~ Yes, more please!

Peach and Cinnamon Trifle

Serves 6-8

The juice of 2 oranges and the zest of one

2 shots of Orange Liquor (2-3 ounces)

12 pieces of ladyfingers (Savoiardi)

8 oz of Mascarpone Cheese

¼ cup of heavy cream

¼ cup powder sugar

1 teaspoon of vanilla extract or Vanilla bean paste

½ teaspoon of almond extract

¼ cup chopped roasted almonds

½ teaspoon of cinnamon

Powder sugar for final dusting.

Basil if you like to garnish with.

 

 Method:

In a 2”- 3”shallow dish, Whisk the Orange juice, the orange zest, 2 shots of orange liquor, one pinch of cinnamon, and 1-2 tablespoons of agave nectar or powder sugar. Taste the mixture adjust for sweetness if necessary. Arrange the ladyfingers on the bottom of the dish in a single layer ( see picture below).

In a separate bowl, with a rubber spatula, mix the Mascarpone, the heavy cream, vanilla bean or extract with some orange zest until smooth. Proceed to spread this mixture over the layer of ladyfingers. Slice the peaches thinly, and add some orange juice, almond extract, and cinnamon. Toss the macerated peaches well in a bowl and place them over the mascarpone layer. For the topping, sprinkle the chopped roasted almonds and some cinnamon. Refrigerate at least 30 minutes. Dust with powder sugar at serving time.

Peach & Cinnamon Trifle_step by step ~ Yes, more please!Peach & Cinnamon Trifle_almonds t, the final touch~ Yes, more please!

~ Fresh peaches, the ideal summer dessert ~

Peach & Cinnamon Trifle_the ultimate summer dessert ~ Yes, more please!

Peach and Cinnamon Trifle

Serves 6-8
Course Dessert
Cuisine Americana
Prep Time 25 minutes

Ingredients

  • The juice of 2 oranges and the zest of one
  • 2 shots of Orange Liquor 2-3 ounces
  • 12 pieces of ladyfingers Savoiardi
  • 8 oz of Mascarpone Cheese
  • ¼ cup of heavy cream
  • ¼ cup powder sugar
  • 1 teaspoon of vanilla extract or Vanilla bean paste
  • ½ teaspoon of almond extract
  • ¼ cup of chopped roasted almonds
  • ½ teaspoon of cinnamon
  • Powder sugar for final dusting.
  • Basil if you like to garnish with.

Instructions

  1. In a 2”- 3”shallow dish, Whisk the Orange juice, the orange zest, 2 shots of orange liquor, one pinch of cinnamon, and 1-2 tablespoons of agave nectar or powder sugar. Taste the mixture adjust for sweetness if necessary.
  2. Arrange the ladyfingers on the bottom of the dish on a single layer.
  3. In a separate bowl, with a rubber spatula, mix the mascarpone, heavy cream, vanilla bean paste or extract with some orange zest whip until smooth.
  4. Proceed to spread this mixture over the layer of ladyfingers.
  5. Slice the peaches thinly, and add some orange juice, almond extract, and cinnamon. Toss the macerated peaches well in a bowl and place them over the mascarpone layer. If desired, make 2. or even 3 layers if you want!

  6. For the topping, sprinkle the chopped roasted almonds or pecans, dust with cinnamon. Refrigerate at least 30 minutes. Dust with powder sugar at serving time. Enjoy!

Music paring: SEnd me a Peach – Over the Garden Wall Soundtrack

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