Wednesday, November 16, 2016

Boozy Peach Pops

Drink Responsibly
There's hardly a "bad time" for popsicles... or a strong drink.
The thing about living in a middle class suburb? It's always summer somewhere else in the world, so buying fruit in season is less a question of supply and begs more to my ethics.

To start off, peel 3 ripe peaches :o)
Dice about 3/4 of a peach or a whole one if it suits your fancy. These pieces are going to go into the popsicle mold first.
The rest of the recipe is super simple (& listed below for legibility). Throw it all in a blender, taste for sweetness -adjust to your liking, and pop the mold in the freezer. I left them over night, but if you're more impatient or low on time, a couple of hours should do the trick. The majority of the pop is coconut milk and that alone solidifies at fridge temperature, so it shouldn't take too long for them to set up in the freezer.

Sprinkle of Tajin

Ingredients ( Made 4+ popsicles, with my mold)
3 peaches
1 cup of Coconut Milk
3/4 cup honey
1/4 cup Silver Tequila
1/4 cup Triple sec
Tajin fruit seasoning (optional)

Sunday, September 4, 2016

Peach frangipane galette


The steps for the dough are the same as these, but the crust ingredients change sightly.
 The recipe is big enough for two galettes and as with anything else, crimping gets easier with practice. So make lots! In the name of practice...




Crust
2 1/2 cups of Whole wheat flour
1 stick
2 tbsp of Brown sugar
1/2 cup + 2 tbsp of Ice water (or until consistency is reached)
+ 1tbsp melted butter & 1 tbsp brown sugar to finish the crust

Frangipane & filling
3/4 cup of Almond paste
1 stick of room temperature Butter
1/4 cup of brown sugar
1 Egg
1 tbsp of Rum
~2 Sliced peaches

To mix the frangipane, you could use a stand mixer if you have it. I mixed mine by hand.

-Mix the almond paste, butter, and sugar just until combined, then
-Add the egg and rum and mix until it's smooth or only has a small lumps
-Set to the side until you're ready to construct your tart

To construct the tart, once you've rolled out your dough & chilled it for 10 minutes

-Add half of the frangipane mixture in a smooth layer, then
-Top it with your peaches in a concentric pattern.
-Chill one last time for 10 minutes

Once the tart is filled, crimped, and chilled brush the edges with your melted butter and sprinkle with your last bit of brown sugar to finish off the crust before baking.

Bake @ 400 degrees for 35- 40 minutes or until crust is golden brown

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