Showing posts with label honey peaches. Show all posts
Showing posts with label honey peaches. Show all posts

Friday, September 24, 2010

Rustic, Honey-Glazed Peach Crostata from Cleo Coyle



Cleo Coyle is author of the
bestselling Coffeehouse Mysteries
and Haunted Bookshop Mysteries
Learn more by clicking here.
A crostata is an Italian baked dessert tart, usually made with jam or fruit. Traditionally, the crust of this tart is a pasta frolla or a sweet, short pastry dough (aka shortbread).

This is my quick and easy version of a rustic, free-form crostata. It bakes much faster than a typical two-crust pie and is incredibly simple to make using yellow peaches, butter, and honey. Peaches, you say? Yes!



Here in NYC, Jersey peaches are still plentiful at our green grocers. My readers report peaches are still for sale in many farmers' markets across the country, and of course California’s fall harvest is in full swing.

Sweet, round, and succulent, these yellow-orange orbs (a prologue to fall's brilliant show) called to me this week. Needless to say, I answered. So let’s start cooking! 

   
Save, print, or share this recipe by clicking here. The recipe will appear in a PDF document, which you can print or download.





Cleo Coyle's
Honey-Glazed
Peach Crostata


INGREDIENTS

For Crostata Filling:

1 tablespoon butter

1-1/2 tablespoons honey (I use orange blossom)

2 tablespoons flour

Pinch of salt

5 large, ripe peaches skinned and diced (or 6 small)

1 egg, lightly beaten with fork (for brushing crust)

2-3 tablespoon sugar for dusting (for best result use “sugar in the raw” aka turbinado sugar)




For Crostata Crust:

One pie crust, rolled out to at least 11-inches in diameter

A traditional pie crust for an Italian crostata is a sweet, short crust pastry dough (aka shortbread), but that kind of dough with this kind of filling really needs a tart pan. For the free-form crostada you see in my photos today, you'll need a Pâte Brisée (flaky dough).  I opted for a quick and easy, pre-made Pillsbury pie crust from my grocery store.

Next month, I'll be posting a more traditional, from-scratch "pasta frolla" recipe
with a new filling. Follow this blog so you don't miss it.


METHOD

Step 1 - Prepare filling: In a large saucepan, melt butter over low heat, add honey, flour, salt, and diced peaches. Gently stir for about 3 to 5 minutes to coat the peaches with the glaze and soften them up.

Before the next step, allow filling to cool. Use a slotted spoon to drain some of the excess liquid, but not all of it. This crostada bakes quickly in the oven and the butter and honey will make a more succulent crostada than baking the fruit without this honey glaze.



Step 2 - Fill tart: Place rolled out dough (about 11 inches in diameter) onto a baking sheet lightly coated with non-stick cooking spray. OR line the baking sheet with parchment paper. Mound diced peaches in the center, leaving a 2-inch border.

NOTE: A parchment paper lining on your baking sheet will make it easier to transfer the tart to a serving plate. See my *Crust Note at the end of this recipe.


Step 3 - Brush with egg and fold: Mix lightly beaten egg with a splash of water and brush the crust's border with this egg wash. Now create a rustic crust edge. Using clean fingers, lift up the border a bit and begin to pinch the dough together every inch or so around the edges, then fold down each pinched peak over the fruit (see photos below).




Step 4 - Brush and sprinkle: Lightly brush the crust again with the egg wash and sprinkle with sugar. Raw sugar will give you the best result in this recipe.

See my note below for more info on "sugar in the raw."




*NOTE: Sugar in the raw is a coarse, natural brown sugar. In the US, we call a version of this turbinado sugar. In the United Kingdom, this type of sugar is called demerara. Either way, it makes an excellent finish for baked goods, sprinkled on crusts, over the tops of cakes and pies. Read more about it by clicking here.


Step 5 - Bake: Place baking sheet on lowest rack of an oven that’s been very well pre-heated to 400 degrees Fahrenheit.

The crostada will be done in 15 to 20 minutes.  Allow to cool a bit before slicing and serving right from the baking sheet. Want to move the tart to a serving plate? See my note below...




*CRUST NOTE: In this tart, the fruit is the star, not the crust, which is too thin to move without breaking. If you wish to transfer this thin-crust crostata to a serving platter, line baking sheet with parchment paper. After baking, slide paper (crostata and all) onto platter then carefully pull paper out from under crust or cut around edges for a pretty appearance.




SERVING SUGGESTIONS: This baby is delicious served with ice cream or whipped cream. Ginger whipped cream pairs especially well with the flavors in this rustic tart. Recipe below...



Pictured: Freshly made
ginger whipped cream 

with honey-kissed peaches.

Click the photo to see my
original "Drunken Peaches"
recipe post and get two more
delicious recipe ideas for
enjoying the fall harvest
of peaches from
California's growers.

Cleo's Fresh
Ginger
Whipped Cream

Makes about 4 servings

1 cup heavy cream
3-4 tablespoons sugar (to your taste)
1/2 teaspoon ground ginger


Place heavy cream, sugar, and ginger into
a well chilled bowl and beat with an electric mixer. The cream will thicken as you beat it. When it forms stiff peaks, you're done. Do not over beat.


Note: Chill it, baby! Using a chilled bowl will speed up the process of whipping your cream. I use a metal bowl that's been in the refrigerator for at least 30 minutes. I'll also put my hand-mixer's beaters into the freezer for 15 minutes.


Eat with joy!




 
~ Cleo Coyle, author of 


The Coffeehouse Mysteries are national bestselling
culinary mysteries set in a landmark Greenwich Village
coffeehouse, and each of the ten titles includes the
added bonus of recipes.




To get more of my recipes,
enter to win free coffee, or
learn about my books,
including my bestselling
Haunted Bookshop series,
visit my online coffeehouse:











Murder by Mocha

Now a national bestseller
from Penguin Books

For a peek at this culinary mystery's bonus chocolate recipes, click here!

"...a tasty espresso-dark tale of
multigenerational crime and
punishment lightened by the Blend's
frothy cast of lovable eccentrics."
~ Publishers Weekly


To order from Amazon, click here.
To order from Barnes and Noble click here.




 
 
 Roast Mortem

Includes firehouse recipes!
To see some of this culinary mystery's featured recipes, click here.


A Reviewer’s Pick 
Favorite Book of the Year ~ 2010
Bookreporter.com
 
Now a national bestseller
in paperback from Penguin!

 
To order from Amazon click here.
To order from Barnes and Noble, click here.








Cleo's Haunted Bookshop

The Ghost and
Mrs. McClure



Book #1 of The Haunted Bookshop
Mysteries
, which
Cleo writes
 under the name
Alice Kimberly



To learn more, click here.





Friday, August 27, 2010

Cleo Coyle's Drunken Peaches with fresh Ginger-Infused Whipped Cream





Cleo Coyle is author of the
bestselling Coffeehouse Mysteries
and Haunted Bookshop Mysteries
Learn more by clicking here.
As a little girl, growing up in a large Italian-American family, I remember aunts and uncles making good use of peaches that came in during the last days of summer. Whether perfectly sun-kissed or overripe and bruised, all were welcomed at their tables.

T
hey would peel the skins and cut the flesh into bite-sized pieces, taking care to remove any darkened or rotted areas from the imperfect fruits. Then they would place the pieces in a bowl, cover them with red wine, and chill the bowl for a few hours or even overnight. After dinner, they would serve the fruit in a pretty wine glass or dessert cup with whipped cream, ice cream, or (even better) a dollop of sweetened mascarpone cheese. And that should be that: an extremely easy end-of-summer recipe—except for one thing...


Although I absolutely love this dessert, my husband, who is not a big wine drinker, does not. So while I’m getting my peaches good and drunk, I treat my honey’s peaches with…well, honey. Orange blossom honey to be exact. And that’s my alternate recipe suggestion for you today. Toss those bite-sized peach pieces with a bit of honey, spoon them into a wine goblet, chill and serve with ginger-infused whipped cream.

Both of these simple but delicious recipes are below if you’d like them while the sun is still warm and the peaches are still cheap. La dolce vita!

Just one final, strawberry-flavored note for you. The other day, one of the many supportive followers of this blog (Nicole), let me know (via Facebook) that she tried my homemade Strawberry Syrup recipe. If you missed that recipe, just click here to download it.

At the stage where nothing is left in the strainer but strawberry pulp, Nicole had a Eureka! moment. "Why throw out the pulp?" she wondered. Instead, to quote her: "I let it cool and then folded it into softened vanilla ice cream. I was very surprised at how well it turned out. All of the juice was out of the strawberries so the ice cream set up nicely." Nicole re-froze the ice cream and sampled it. How did it taste? Good. So there you have it. Waste not! Instead of throwing out the pulp, fold it into your ice cream. Thanks, Nicole. And now...


Cleo Coyle’s
Drunken Peaches


Serves 4

4 ripe yellow peaches
1 cup red wine * (see my note)

Peel the peaches and cut the flesh into bite-sized pieces. Place in a shallow bowl or plastic container and cover with wine. Toss to coat. Chill for several hours or overnight. Loosely strain the peaches of excess wine, and serve in glass goblets with a dollop of whipped cream, a scoop of ice cream, or a generous helping of sweetened mascarpone cheese.

*Note on the wine. My pop used to cover his peaches with a fairly dry, red table wine, one he made himself. I don’t make my own wine. For this recipe, I like a nice (cherry, oaky) Merlot. You should choose a red wine that you’d enjoy drinking.


Cleo Coyle's
Honey-Kissed Peaches
with Ginger-infused Whipped Cream

Serves 4

4 ripe yellow peaches
4 tablespoons honey (I use orange blossom)
1 cup heavy cream

3-4 tablespoons granulated sugar (to your taste)
1/2 teaspoon ground ginger

Peel the peaches and cut the flesh into bite-sized pieces. Toss with honey to coat. Spoon into glass goblets and chill for 30 minutes to an hour (no more). Serve with a dollop of ginger-infused whipped cream. To make the whipped cream, simply place the heavy cream, sugar, and ginger into a well-chilled bowl (*see my note) and beat with an electric hand-mixer. The cream will thicken as you beat it. When it forms stiff peaks, you're done. (Do not over-beat. You'll either begin breaking it down again or you'll make butter!)

*Note: Using a chilled bowl will speed up the process of whipping your cream. I use a metal bowl that's been in the refrigerator for at least 30 mintues. I'll also put my hand-mixer's beaters into the freezer for 15 minutes.



Honey-Kissed Peaches
with Ginger-Infused Whipped Cream

* * * *



If you like this recipe, check out my
Honey-Glazed Peach Crostata!
To see that recipe, click here and...


Eat with joy!





~ Cleo Coyle, author of 


The Coffeehouse Mysteries are national bestselling
culinary mysteries set in a landmark Greenwich Village
coffeehouse, and each of the ten titles includes the
added bonus of recipes.





To get more of my recipes,
enter to win free coffee, or
learn about my books,
including my bestselling
Haunted Bookshop series,
visit my online coffeehouse:






Murder by Mocha

Now a national bestseller
from Penguin Books

For a peek at this culinary mystery's bonus chocolate recipes, click here!

"...a tasty espresso-dark tale of
multigenerational crime and
punishment lightened by the Blend's
frothy cast of lovable eccentrics."
~ Publishers Weekly


To order from Amazon, click here.
To order from Barnes and Noble click here.




 
 
 Roast Mortem

Includes firehouse recipes!
To see some of this culinary mystery's featured recipes, click here.


A Reviewer’s Pick 
Favorite Book of the Year ~ 2010
Bookreporter.com
 
Now a national bestseller
in paperback from Penguin!

 
To order from Amazon click here.
To order from Barnes and Noble, click here.








Cleo's Haunted Bookshop

The Ghost and
Mrs. McClure



Book #1 of The Haunted Bookshop
Mysteries
, which
Cleo writes
 under the name
Alice Kimberly



To learn more, click here.