dessert pizzas
Jun. 30th, 2008 11:45 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerI made pizza for the homeowners' meeting last night: my sourdough crust, house-made tomato paste with herbs from the yard, duck ham that we smoked Friday, and arugula from the farmers' market. The only thing not sourceable was the mozzarella (Trader Joe's) and I could have gotten some from Cowgirl if I'd wanted to take the time.
Dessert was this week's Resolution Recipe:Warm Molten Peach Tarts.
4 firm unpeeled peaches, 2 lbs total
4-5 T unsalted butter
2 T sugar
1 tsp five-spice powder (I used powder douce, 'cause I don't like anise)
1/4 cup drinkable brandy
8 oz pie dough: 1 cup flour, 1/2 stick + 2 T butter, 1 T sugar
creme fraiche
Cut the peaches in half, remove pits, cut slices in thirds. Melt the butter in a pan over moderately high heat; when the foam subsides, arrange the peach sections carefully in the pan and saute carefully for a minute to brown, preserving their shape. Turn with tongs and brown the other side. Reduce heat, sprinkle sugar and spices. Let bubble for a few minutes until the sugar melts and begins to caramelize. Pour in the brandy and simmer until the peaches are brown and tender, turning continually. Add a bit of water if the juices have reduced too far before the peaches tenderize. Remove from heat and let cool.
Heat oven to 350. Line a cookie sheet with parchment. Divide the dough into four pieces and roll each into a round disk (does not have to be a perfect circle [good, 'cause mine weren't]). Leaving an inch of unfilled border, arrange peach slices nicely on each. Crimp the edges by rolling 1/2" of dough back on itself, pleating as you go. Brush with egg wash and sugar if desired. (I used rose-water instead.) Bake for 15-20 minutes, until the crusts are golden and set. Remove from the oven and serve warm with creme fraiche.
What worked: yummy and a good fresh summer dessert that spotlights the stone fruit we have in the Bay Area. We ate them straight out of the oven with rivulets of melting creme fraiche, hence the "molten" comment.
What didn't: The peaches weren't quite firm enough; we got a mixture of yellow and white. The yellow peaches disintegrated pretty quickly and I should have stuck to white alone. I ended up whisking in a bit of rice flour to thicken the mash back up to usable state, which did the job.
Will I make it again? Probably in summer. The original also suggests some variations with other cooked fruits such as bananas and strawberries, or prunes soaked in brandy, and so forth.
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j_i_m_r noted that the Made In France warehouse has frozen individual puff pastry - that would make this dish even easier and tastier.
Dessert was this week's Resolution Recipe:
4 firm unpeeled peaches, 2 lbs total
4-5 T unsalted butter
2 T sugar
1 tsp five-spice powder (I used powder douce, 'cause I don't like anise)
1/4 cup drinkable brandy
8 oz pie dough: 1 cup flour, 1/2 stick + 2 T butter, 1 T sugar
creme fraiche
Cut the peaches in half, remove pits, cut slices in thirds. Melt the butter in a pan over moderately high heat; when the foam subsides, arrange the peach sections carefully in the pan and saute carefully for a minute to brown, preserving their shape. Turn with tongs and brown the other side. Reduce heat, sprinkle sugar and spices. Let bubble for a few minutes until the sugar melts and begins to caramelize. Pour in the brandy and simmer until the peaches are brown and tender, turning continually. Add a bit of water if the juices have reduced too far before the peaches tenderize. Remove from heat and let cool.
Heat oven to 350. Line a cookie sheet with parchment. Divide the dough into four pieces and roll each into a round disk (does not have to be a perfect circle [good, 'cause mine weren't]). Leaving an inch of unfilled border, arrange peach slices nicely on each. Crimp the edges by rolling 1/2" of dough back on itself, pleating as you go. Brush with egg wash and sugar if desired. (I used rose-water instead.) Bake for 15-20 minutes, until the crusts are golden and set. Remove from the oven and serve warm with creme fraiche.
What worked: yummy and a good fresh summer dessert that spotlights the stone fruit we have in the Bay Area. We ate them straight out of the oven with rivulets of melting creme fraiche, hence the "molten" comment.
What didn't: The peaches weren't quite firm enough; we got a mixture of yellow and white. The yellow peaches disintegrated pretty quickly and I should have stuck to white alone. I ended up whisking in a bit of rice flour to thicken the mash back up to usable state, which did the job.
Will I make it again? Probably in summer. The original also suggests some variations with other cooked fruits such as bananas and strawberries, or prunes soaked in brandy, and so forth.
j_i_m_r noted that the Made In France warehouse has frozen individual puff pastry - that would make this dish even easier and tastier.
