Cooking


Details on the Nutcracker Brunch coming later today.



Sincere thanks Studio 5!
It was great fun to make Harvest Trifle with wonderful host Brooke Walker.






You can buy Peachy: A Harvest of Fruity Goodness on Amazon, Barnes and Noble, Familius.com, or anywhere books are sold.






Suncrest peaches are a close second to my favorite variety--Cresthaven. I found a bushel of wonderful Suncrests at a local fruit stand. Along with a few raspberries and blueberries, they were the perfect atop this simple galette I've been dreaming of all week. 

Peach and Berry Galette with Mascarpone-Honey Icing

1 sheet Pepperidge Farm Puff Pastry dough
1 large fresh peach, peeled and sliced
1 cup raspberries
1/2 cup blueberries
1-2 tablespoons chia seeds

Preheat oven to 400 degrees.

Thaw pastry dough; unfold on a section of parchment paper. Using the folds as guides, cut the pastry dough into three equal sections. Turn up edges of dough 1/8 inch; pinch corners together to hold in place. Sprinkle chia seeds evenly over all three sections.

Divide peach slices and berries evenly on pastry dough. Bake for 25 minutes, or until golden brown. Drizzle with Mascarpone-Honey Icing.

Mascarpone-Honey Icing

2 tablespoons mascarpone, room temperature
2 tablespoons honey
1/2 teaspoon vanilla

Stir all ingredients together; microwave on high for 5 seconds. Drizzle over galette.

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