Peach Puffs

Peaches are in season right now.  There are so many varieties to choose from, each with different colors and levels of sweetness.  All of them delicious.  I've been buying them at the farm stands regularly.  That means we're eating a lot of peaches, so I'm always looking for new ways to use them.  These pastries are perfect. They're just the right size to hold in your hand, with a not-too-sweet filling and flaky crust.

Here's what you'll need:

4 TBSP sugar, divided
1 tsp vanilla
1 lb peaches, diced
3 TBSP flour
1/4 tsp cinnamon
1 TBSP milk
1 sheet puff pastry, thawed

Preheat oven to 425.  Line a baking sheet with parchment paper.

Combine 3 TBSP of the sugar and the vanilla in a bowl.

Add the peaches, and toss to coat them.

Stir in the flour and set aside.

Combine the remaining 1 TBSP sugar and the cinnamon in a small bowl.  Set aside.

Pour the milk into a third small dish.

On a floured surface, roll the puff pastry until it's 15x10" rectangle.

Cut the pastry into 6 squares.

Put one piece of pastry on the parchment paper.  Use a pastry brush (or your finger) to moisten the edges of the pastry.

Put about 1/2 c of the peach mixture in the center of dough piece.

Pull up the opposite corners together.

Then pull up each side, pinching the seams together as you do.

Finish by twisting the ends together at the top.

Repeat with the remaining pastry squares.

Brush the tops of the pastry with any remaining milk, and sprinkle with the cinnamon sugar.

Bake at 425 for 20-25 minutes, until golden brown.

Remove from the pan to a wire rack to cool.

Serve warm or at room temp.  Note:  they are best on the first day.

Enjoy!

Pork Chops with Peach Pan Sauce

Peaches are in full swing right now.  They're sweet, juicy and (finally!) the free stone variety in in season. That means I am experimenting with all sorts of peachy combinations. Since I love to pair sweet and savory, this combo was a no-brain er.  I figured if apples and pork go so well together, peaches would have to be a suitable substitution.  And I was right!

Here's what you'll need:
1 TBSP butter
1 TBSP olive oil
1 sprig fresh rosemary
4 pork loin chops
salt and pepper
1 peach, diced
1 TBSP sugar
1 TBSP flour
1/2 c chicken broth

Preheat oven to 375.

Combine the peaches with the sugar and flour in a small bowl.  Set aside.

Melt the butter with the oil in a large, oven-safe skillet over med-high heat.  Add the rosemary.

Sprinkle the pork chops with salt and pepper on both sides.

Add the pork chops to the skillet.

When they release from the pan (2-3 minutes), turn over.

Transfer the skillet to the hot oven.  Bake until the juices run clear, about 12 minutes.  Remove from the oven.  Remove the rosemary sprig and discard.

Remove the pork chops from the skillet.  Add the chicken stock and bring to a boil over medium heat. Add the peach mixture, stirring well.

Return to a boil; them simmer until the sauce is reduced by half, about 5 minutes.  Pour the sauce over the chop and serve.

Enjoy!

Peach and Berry Tart

I like tarts.  They're like pie, but thinner, which means I can eat more for the same calories.  Of course, if you add ice cream you lose that advantage, but it's so worth it.

Here's what you'll need:
Crust for a 9-inch pie
3 ripe peaches, peeled and sliced thinly
1/3 c sugar
3/4 c quartered strawberries
1/2 c red raspberries

Preheat oven to 400.

Combine peaches and sugar in a bowl.  Let sit for 10 minutes or so, at room temp, to allow the peaches to release their juice.

A tart pan usually have a removable bottom, which makes it easy to remove the tart from the pan.

They also sell some, usually glass, that do not have a removable bottom.  Those are just served from the pan like you would a pie.

Press your pie crust into the tart pan.  I used a 10-inch pan, which turned out to be too big.  The tart came out far thinner than I wanted.  So, I recommend either an 8 or 9-inch pan.

Arrange half of the peaches over the crust.

Scatter the berries over the peaches, arranging so there is a good mixture and balance of color.

Top with the remaining peaches and about 1/2 of the sugar syrup.

Bake at 400 for 10 minutes.  Reduce the heat to 350 and bake 25-30 minutes more, until the peaches are soft.  Cool, to room temp, on a wire rack.

When you're ready to serve, run a knife around the edge of the tart.  Push the tart up, from the bottom center, and remove the outer frame.

Now, slide a long knife between the tart and the pan, loosening it all the way around.  Then use the knife to help slide the tart onto a platter.  It's best if you do this in one quick motion.  It's less likely to break that way.

Serve with ice cream or whipped cream.  Serves 8-10.

Enjoy!