This amazing combination is wonderful atop a fruit galette, baked apples or even poached pears!
1 cup crème fraîche
2 tablespoons honey
2 teaspoons cinnamon
1. Combine crème fraîche with honey and cinnamon in a bowl; chill until use.
The perfect no-fuss dessert!
4 ripe donut peaches, halved
¼ cup raw pecans
¼ cup pitted dried dates
1 teaspoon cinnamon
Pinch fine-grain sea salt
1. Divide the peaches evenly among 4 small bowls and set them aside.
2. In a food processor or blender, pulse the pecans to break them up a bit. Add the dates, sea salt, and spices. Process until the mixture is crumbly and sticking together. (If it seems too dry and isn’t sticking together, add another date or two.)
3. Sprinkle the crumble mixture over the peaches and enjoy! This is also wonderful topped with a dollop of crème fraîche or vanilla ice cream.
Peaches off the grill are a true summer delight—we particularly love this salty, sticky-sweet topping.
4 large ripe (but not overly soft) peaches, halved and pits removed
2 tablespoons balsamic vinegar
4 tablespoons brown sugar
2 tablespoons melted butter
2 ounces mascarpone or cream cheese
¼ cup powdered sugar
¼ teaspoon vanilla
2-3 teaspoons grapeseed oil (or other neutral tasting oil)
Handful of pistachios, lightly crushed
1. In a small bowl, whisk together vinegar, sugar and melted butter. Set aside. In another small bowl, combine mascarpone (or cream) cheese, powdered sugar and vanilla and beat with a hand mixer on medium speed until light and fluffy. Set aside.
2. Preheat grill over medium low heat. Gently brush each peach half with oil and place it flesh side down on the grill. Cook for 2-3 minutes. Use tongs to carefully rotate peaches a quarter turn and cook for another 1-2 minutes until the peaches are slightly softened and have grill marks. Remove and cool slightly.
3. When ready to serve, drizzle balsamic mixture over peaches and spoon a small scoop of cheese mixture into the hollow of each peach. Sprinkle with crushed pistachios.
Variations: Once you master the art of grilling peaches, the sky’s the limit! They are also wonderful topped with vanilla ice cream or Greek yogurt and a drizzle of honey.
Sprinkled with a dusting of cinnamon sugar, this fresh tart is sure to please.
Farm & Larder galette dough, chilled
4 ripe peaches
2 tablespoons sugar
½ teaspoon cinnamon
1 tablespoon honey
1 tablespoon unsalted butter, cut into small pieces
1. Preheat the oven to 400°. Peel, halve and pit the peaches and slice into ¼-inch thick pieces. In a small bowl, combine the sugar and cinnamon.
2. On a lightly floured work surface, roll the pastry into a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Decoratively arrange the peach slices over the pastry to within an inch of the edge. Drizzle the honey over fruit, then sprinkle with cinnamon sugar and dot with the pieces of butter. Fold the pastry edge up and over the peaches to create a 1-inch border.
3. Bake the galette for about 45 minutes, until the pastry is nicely browned and crisp and the peaches are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.