Peach & Honey Crostata
Ingredients: 4 cups heavy cream | 2 ½ cup sugar, divided | 8 egg yolks | 2 tsp. vanilla | Pinch salt | 1 pkg frozen raspberries | 1 pkg frozen blueberries
Directions: Whip heavy cream until medium peaks are formed using a hand mixer, set aside. Using a double boiler, place water in bottom pot and bring to a simmer. Combine sugar and egg yolks in the top pot and place over the bottom pot. Beat eggs and sugar until double in size. Add vanilla and salt. Remove from heat and fold in whipping cream. Divide the egg mixture equally into three bowls. Dissolve ¼ cup sugar in a separate pot with the frozen raspberries and cook until softened. Blend raspberries into a puree using a blender. Repeat with blueberries. Add raspberry puree to one of the egg mixtures. Add the blueberry puree to a different egg mixture. Reserve the third egg mixture for the white layer. Wrap a loaf pan with plastic wrap. Pour in the raspberry layer. Freeze for 30 minutes. Remove from freezer and add white layer, freeze again for 30 minutes. Remove once more and add the blueberry layer. Cover and freeze until ready to serve.
Tips & Tricks: You can change the layers with different fruit or flavors. Place serving bowls in freezer before serving to keep semifreddo from melting so quickly in hot months.
Peach & Blackberry Salad with Raspberry Tarragon Vinaigrette
Servings: 4 | Prep: 15 min. | Cook: 0 min. | Total: 15 min.
Ingredients: 5 oz. package arugula | 6 oz. package fresh blackberries | 1 shallot, sliced | 2 fresh peaches, sliced | ½ cup chopped pecans | ½ cup feta | Salt and pepper as needed
Raspberry Tarragon Vinaigrette
Ingredients: ¼ cup raspberry vinegar | ½ cup extra virgin olive oil | 2 Tbsp. Tarragon, chopped
Directions:
Slice shallots and peaches. Mix arugula, blackberries, peaches, shallots, pecans, and feta in a large salad bowl. Combine vinegar, oil, and chopped tarragon in a measuring cup. Whisk together and pour over salad. Season with salt and pepper to taste. Toss gently to coat entire salad evenly.
Tips & Tricks: Make the vinaigrette in a container with a lid, and you can shake to combine instead of whisking.
Peach & Honey Crostata
Servings: Approx. 6-8 | Prep: 20 min. | Cook: 45 min. | Total: 1 hr. 5 min.
Ingredients: 4-5 fresh peaches, sliced | 1 Tbsp. cornstarch | 1 Tbsp. cinnamon sugar, divided | ⅛ cup water, divided | 1 egg | 2 Tbsp. Honey
Crust
Ingredients: 1 ½ cup flour, + ¼ cup | 1 tsp. sugar | ½ cup butter | pinch kosher salt | 3-5 Tbsp. ice water
Directions: Preheat oven to 400°. Mix flour, sugar, and salt together. Add flour mixture to a food processor and add butter 1 Tbsp. at a time while blending. Slowly add ice water until dough forms a ball. Flour a flat surface and roll dough out into a circle. Place rolled dough on a parchment-lined baking sheet. Stir together sliced peaches, cornstarch, 1 tsp. of cinnamon sugar, and 3 Tbsp. of water in a separate bowl. Arrange peaches in the center of the pie dough, leaving 2 inches around the edges. Fold dough edges up around the peaches. Combine remaining water and egg to make an egg wash. Brush the edges of the pie crust with the egg wash. Sprinkle with remaining cinnamon sugar. Bake for 40 minutes until golden brown. Cool and drizzle with honey before serving.
Tips & Tricks:
To make cinnamon sugar, mix 2 Tbsp. sugar with ½ Tbsp cinnamon. You can use store-bought pie dough and canned peaches for a quick recipe. Omit water with peaches if using canned.
