Last nights dinner an utter disaster, make up cooking time and words can not describe the goodness featured before you - just yum!
Freshly picked Desert Peaches with three sugars - cane, maple and coconut.
From our garden - desert peaches, black raspberries and boysenberries
mmmm looking forward to giving this recipe a try in a week when are apricots are ready!
Peach and Berry Croustadesby Shelly Register
2 sticks (1/2 pound) cold unsalted butter, cut into tablespoons
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 cup cold water
4 large peaches—halved, pitted and sliced 1/4 inch thick ( I used more)
1/8 cup cane sugar
1/8 cup coconut sugar
1/4 cup maple sugar
2 tablespoons cornstarch (due to the juiciness of my peaches I added 1T more)
1/2 cup raspberries
1/2 cup bosenberries
All-purpose flour, for dusting
4 tablespoons unsalted butter, cut into 6 pieces
any sugar for topping ( I used course sugar)
Confectioners' sugar, for dusting
- In a food processor, pulse the butter with the flour and salt until it resembles coarse meal.
- Add the water and pulse just until a dough forms.
- Divide the dough into 6 pieces and flatten each into a disk.
- Wrap in plastic and refrigerate for 30 minutes.
- Preheat the oven to 375°.
- Line 2 baking sheets with parchment paper and spray with cooking spray.
- In a medium bowl, toss the peaches with 1/2 cup of the sugars, the cornstarch and cinnamon; add a pinch of salt.
- Fold in the berries.
- On a lightly floured work surface, roll out each disk of dough to a 6-inch round about 1/8 inch thick.
- Transfer 3 to each baking sheet.
- Spread the fruit on the rounds and fold 1-inch of dough over the fruit to form a rim.
- Top the fruit with a piece of butter and refrigerate for 30 minutes.
- Sprinkle the crusts course sugar.
- Bake the croustades for about 50 minutes, or until the crusts are golden, rotating the baking sheets halfway through baking.
- Transfer to racks to cool for 20 minutes.
- Dust with confectioners' sugar and serve.