Perfect and fine pie: Honey & Co's peach pudding recipes
Peaches are a telltale sign that summer is here. Although they are flown in from one place or another in the UK all year round, they are only truly delicious in the height of summer, ideally with as few miles as possible behind them. , when a good ripe peach oozes sweet, sticky juice all over. your chin when you bite it. They work brilliantly in refreshing summer salads and pair well with light cheeses, but today we're focusing on the sweet side of life with some stunners. The first you can make and freeze ahead (and definitely double or triple the recipe if you have an overabundance), and works best with white-fleshed peaches, as they turn a lovely pink when roasted . The second is a quicker affair that requires minimal effort, and works just as well with almonds or cashews as it does with pistachios.
Thin Peach and Pistachio Tart (top photo)< p class="dcr- 3jlghf">Preparation 10 minRefrigeration 10 min+Cooking 30 minFor 6 people minimum1 sheet of pre-rolled puff pastry of 200g1 beaten egg100g shelled pistachios50g icing sugar 1 tbsp flour Zest of 1 lime A pinch of sea salt puff pastry 3-4 peaches (orange-fleshed ones work best here) 1 tbsp sugar the puff pastry on a baking sheet, then brush the egg beaten into a 5 cm rim all around the edges of the dough.
Using a fork, poke small holes all over the central part of the the unwashed egg batter, then put in the fridge to chill for at least 10 minutes.
In a small food processor toadflax, mash 80g pistachio crumbs. Add the icing sugar, flour and remaining egg, and reduce to a paste. Add the lime zest and a pinch of puff pastry sea salt, then spread a thin layer over the entire pricked part of the puff pastry. Roughly chop the remaining pistachios and set aside.
Slice the peaches in half and pit them, then cut each half into eight equal wedges. Arrange them neatly in a single layer over the pistachio mixture, then sprinkle the sugar all over the top of the dough, including the egg-washed rim. Bake for 12 minutes, then sprinkle the remaining pistachios all over the top and roast for the last six to eight minutes, until nice and golden brown all over. Serve with ice cream.
Roasted Peach Parfait
Preparation 10 minCooking 20 minFreezing 2 hrs +4 servings
For roasted peach puree200g peaches (2-3, depending on size) – white, for pre...
Peaches are a telltale sign that summer is here. Although they are flown in from one place or another in the UK all year round, they are only truly delicious in the height of summer, ideally with as few miles as possible behind them. , when a good ripe peach oozes sweet, sticky juice all over. your chin when you bite it. They work brilliantly in refreshing summer salads and pair well with light cheeses, but today we're focusing on the sweet side of life with some stunners. The first you can make and freeze ahead (and definitely double or triple the recipe if you have an overabundance), and works best with white-fleshed peaches, as they turn a lovely pink when roasted . The second is a quicker affair that requires minimal effort, and works just as well with almonds or cashews as it does with pistachios.
Thin Peach and Pistachio Tart (top photo)< p class="dcr- 3jlghf">Preparation 10 minRefrigeration 10 min+Cooking 30 minFor 6 people minimum1 sheet of pre-rolled puff pastry of 200g1 beaten egg100g shelled pistachios50g icing sugar 1 tbsp flour Zest of 1 lime A pinch of sea salt puff pastry 3-4 peaches (orange-fleshed ones work best here) 1 tbsp sugar the puff pastry on a baking sheet, then brush the egg beaten into a 5 cm rim all around the edges of the dough.
Using a fork, poke small holes all over the central part of the the unwashed egg batter, then put in the fridge to chill for at least 10 minutes.
In a small food processor toadflax, mash 80g pistachio crumbs. Add the icing sugar, flour and remaining egg, and reduce to a paste. Add the lime zest and a pinch of puff pastry sea salt, then spread a thin layer over the entire pricked part of the puff pastry. Roughly chop the remaining pistachios and set aside.
Slice the peaches in half and pit them, then cut each half into eight equal wedges. Arrange them neatly in a single layer over the pistachio mixture, then sprinkle the sugar all over the top of the dough, including the egg-washed rim. Bake for 12 minutes, then sprinkle the remaining pistachios all over the top and roast for the last six to eight minutes, until nice and golden brown all over. Serve with ice cream.
Roasted Peach ParfaitPreparation 10 minCooking 20 minFreezing 2 hrs +4 servings
For roasted peach puree200g peaches (2-3, depending on size) – white, for pre...
What's Your Reaction?
