"Tell me, what is it you plan to do with your one wild and precious life?" ~ Mary Oliver

Tag: dessert

“peach purse” for dessert! . . .

to serve warmed up tonight – with vanilla ice cream!

Recently, I’ve been looking for easier ways to cook yummy dishes without fussing so much. Yesterday, I saw some frozen peach slices in the freezer section of the grocery store and thought how much fun it might be to make a peach pastry for dessert, even though it’s just the beginning of March and fresh peaches are still something we look forward to in mid-summer.

I’ve also been experimenting recently with frozen puff pastry – using it to top a homemade leftover chicken pot pie instead of standard pastry, for example – it looks so fantastic puffed up when you take it out of the oven!

chicken pot pie with cut out vents on top of puff pastry & added on top as decoration!

So today after lunch, I defrosted a small packet of frozen peaches into a mixing bowl, tossed it with 1/4 cup each of flour and sugar; 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg. Mixed all the dry ingredients together and then with the peaches. The puff pastry thawed along with the peaches.

I looked at the sheet of puff pastry and rolled it out slightly on all edges. Then, I decided to place the peach mixture on the diagonal. Before I closed up the peach “pocket,” I put a few dots of cold butter into the peach mixture, and squeezed a small piece of lemon over the peaches. I had originally planned to make a triangle but as I started to fold the puff pastry, the ends overlapped into a sort of pocket with the ends folded over. I pinched the pastry seams together and swabbed the whole thing with a little beaten egg and water. Sprinkled the pocket with sugar and cinnamon before placing on a buttered baking sheet and slid it into a 400 degree oven for about 30-40 minutes.

Checked it at about 25 minutes and it was already golden brown almost all over. Back in for another 5 minutes, I thought. It’s cooling now on the breadboard and looks pretty appetizing to serve with a dollop of vanilla ice cream tonight.

This is the first time I’ve used frozen peaches rather than fresh ones. There’s also a peach with mixed berries in the frozen section that I might try next time.  This dessert was really easy to put together and the warming aroma wafting through the kitchen made this a special first day of Spring!



(almost) instant dessert when you don’t have any . . .


So tonight, we had pizza for dinner. Yep, courtesy of Papa Gino’s! I had a late appointment so stopped by and picked up three large slices of pizza. It was tasty. Afterwards, I asked G. what we might have for dessert? Hah!

I decided to make something that took a minimum of effort and would be tasty. Plus, the ingredients all had to be on hand. I thought about making a lemon meringue pie, believe it or not, because I have a bunch of Meyer lemons in the fridge. I know that was a crazy idea, especially since it takes a lot of effort to make the lemon filling – plus you had to beat up all those egg whites to make the meringue after the lemon filling had baked. Plus, I didn’t think I could lay my hands on cream of tartar required to make the meringue stay up which was probably somewhere in the spice cupboard but I didn’t know where, offhand.

So, I decided to make shortbread cookies, cutting a recipe in half so that all the ingredients would fit into my mini-Cuisinart processor:

1 cup flour, 1/4 cup sugar (confectioners or fine granulated), 1/2 tsp. salt, 1/2 tsp. water and 1/2 tsp. vanilla. Cut up into small pieces, 1 stick of chilled unsalted butter. Whir the little processor engine, back and forth until the mixture comes together. I dumped it out on a piece of aluminum foil, patted it down into the thickness I would use to cut out the cookies, using my little square cutter with crimped edges. I put the foil wrapped dough into the fridge to chill for half an hour. I’ll use my antique meat fork to make pretty pin pricks into the cookies before baking.

When G. goes across the street to help his 98-year old mother get ready to retire for the evening, I figured I’ll take the dough out, bake the cookies at 375 degrees for about 12-15 minutes, sprinkle with a dusting of sugar, and they’ll be ready to have for dessert when he returns.

So, there’s my idea for a quickie home-made-from-scratch-dessert with the least amount of effort, ever!  Bon appetit!