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Harvest Fruits on Puff Pastry

November 20, 2010

This recipe came about as a “food challenge”. Peaches were the ingredient that I needed to use.No specifics were given and since this is not the season for fresh peaches,it became even more of a challenge! Not  wanting to use canned and seeing so many beautiful apples and pears at the produce stands,the peach part was going to have to be in a different form.I already knew I was going to use a piece of puff pastry I had in the freezer,having used the other piece in my Zucchini with Carmelized Onion Tart.. A jar of peach preserves and a few ounces of peach schnappes and I was ready……

  • 1 sheet puff pastry,defrosted and unrolled
  • 1/2 C. peach preserves
  • 2 T. raw sugar
  • 3 pieces of fruit ( I used one red pear, one green pear and one Granny Smith apple)
  • 1 1/2 oz. peach schnappes
  • Sprinkle of cinnamon and a squeeze of lemon

Cut the apple and pears in quarters.Remove seeds and stem, and make sure the core is all removed. Put in a bowl and squeeze a little lemon over them to prevent browning. Splash a half oz. of schnappes over them and sprinkle with cinnamon and a bit of the raw sugar. Let them sit while you make the glaze and prep the pastry.

Mix the schnappes with the preserves. Heat in the microwave on low to reduce,aboout 3 minutes. Stir. You want to be able to brush this on the pastry and on the fruit, so the consistancy should be thin but not runny. Don’t over heat or the mixture will become hard due to all the sugar in the preserves. Reducing in the microwave can be tricky- so do it slowly or do it on the stove.

Line a cookie sheet with parchment paper.Lay out the puff pastry and cut into 9 equal parts.

Glaze the squares lightly with the preserves and schnappes mixture and sprinkle some raw sugar over the glaze.

Begin to cut the fruit. You may have to do some triming to fit the squares depending on the size of the fruit you used.Holding your piece of fruit make slices about 1/8 apart from each other beginning about a half inch in from the edge.Spread the cuts out,fan style.

Lie the fanned fruits on the squares. Brush the fruit and any part of pastry not covered with fruit with the remaining preserves.Finish with a generous sprinkling of raw sugar. Raw Turbinado sugar is a larger crystal, and adds a nice crunchy touch on pastries or pies.

Bake in a 400 degree oven for 25 minutes.

Flakey, fruitysweet, and a little crunchy,the combinations are endless with this. A thin layer of cream cheese with some fresh summer fruits on the puff pastry will definitely be in my oven next summer. For now,enjoy the  earthy flavors of late fall….

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