You're So Peachy Keen
I have been bombarded with peaches in the past few days. Someone at work had a huge basket and I offered to take some off their hands and create something delicious. I toggled between sweet and savory for a while. I decided to combine both. I made a peach compote and put it on puff pastry to make a tart of sorts. It went over big at work. If you'd like to try my recipe, I think it'd go over big at your work, too.
Spiced Peach Tart
4-5 peaches pitted, peeled, small dice
2 oz tequila or regular vodka
2 Tbsp Dixie Crystals Extra Fine Granulated Sugar
1/4 cup water or peach juice
1 Tbsp fresh ginger, grated
1 tsp freshly, finely ground black pepper
2 sheets puff pastry, thawed according to directions
powdered sugar for garnish (optional)
Place peaches, tequila, sugar, juice, and ginger in a small saucepan over medium heat. Stirring occasionally with a wooden spoon, reduce mixture until syrup is thick. Add black pepper and remove from heat. Cool.
Cut puff pastry into 2X2 inch squares. Spray 12-cup muffin tin with non-stick spray and place each square in a muffin tin or cupcake wrapper. Place 1 to 1 1/2 tsp of compote in center of square. Bake in 400 degree F oven 10-12 minutes. Cool 5-10 minutes. Pour powdered sugar in a mesh strainer or sieve to sprinkle over each tart. Serve.
May be made one day in advance (without powdered sugar).
Spiced Peach Tart
4-5 peaches pitted, peeled, small dice
2 oz tequila or regular vodka
2 Tbsp Dixie Crystals Extra Fine Granulated Sugar
1/4 cup water or peach juice
1 Tbsp fresh ginger, grated
1 tsp freshly, finely ground black pepper
2 sheets puff pastry, thawed according to directions
powdered sugar for garnish (optional)
Place peaches, tequila, sugar, juice, and ginger in a small saucepan over medium heat. Stirring occasionally with a wooden spoon, reduce mixture until syrup is thick. Add black pepper and remove from heat. Cool.
Cut puff pastry into 2X2 inch squares. Spray 12-cup muffin tin with non-stick spray and place each square in a muffin tin or cupcake wrapper. Place 1 to 1 1/2 tsp of compote in center of square. Bake in 400 degree F oven 10-12 minutes. Cool 5-10 minutes. Pour powdered sugar in a mesh strainer or sieve to sprinkle over each tart. Serve.
May be made one day in advance (without powdered sugar).
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
Peaches are so delicious here in Greece, I can't stop eating them. Your recipe sounds delicious.
ReplyDeleteThat looks awesome Nik. You snuck some vodka in there too... don't think I didn't see that. There will be some good times at work with that, for sure.
ReplyDeleteThanks for your hilarious comment. I learned a few things:
-You went to culinary school (way cool)
-They teach nutrition there
-You're meals are WAY more interesting than mine
-You're a cool cat :)
This looks great! The peach and ginger combo is such a great idea!
ReplyDeleteOh yes! I gotta have one.
ReplyDeleteIvy: I've never been so engrossed in food before to notice if and when peaches are available. I wish someone would give me more!
ReplyDeleteAdam: LMAO! Oh! You figured out my secret! How do you think I get by during the work week?!
I'm inspired to make interesting meals because of fellow bloggers like you. Otherwise, I don't think I'd test my limits much.
Joelen: Thanks! Oh, and because of your meetups, I've found some local meetups I'm thinking about joining. How cool is that?
Courtney: These things were so easy! I felt almost like a fraud using the frozen puff pastry.
Jim dandy! Just fabulous.
ReplyDeleteI only recently used frozen puff pastry for the first time, and I felt like I was cheating too. ;)
Fruit and pepper are such good friends, no? Nice, easy recipe, too. Cheers.
ReplyDeleteCC: I guess it's OK to cheat once in a while. Puff pastry, ravioli, and vegetables are about it, on a regular basis, that is...
ReplyDeleteHeather: I love pepper on everything. I kinda got the idea from when we were talking about your cherry galette a while back.
omg that looks incredible . yum yum
ReplyDeleteHi Nikki. First, thanks for coming by my blog. I'm so glad you tried the watermelon stuff. Despite the fact that I'm always saying "everything in moderation" to my kids and hubby, I have to tell you....there's no such thing as too much tequila!! Just kidding. I love peaches. Next to apples, they're my favorite. I'll be trying out your Peach Tart.
ReplyDeleteoh this looks fantastic! i want it tonight!
ReplyDeletems jena: Thank you! Thank you! I think you'd like this. It's sooooooooo easy.
ReplyDeleteteresa: Let me know how it turns out for you!
kat: Yay! So spicy, juicy, and yummy.
Oh my gosh, that sounds yummy. I love peaches. Thank you for the nice comments on the blog! I'm enjoying your blog.
ReplyDeleteI'm absolutely loving the pairing of fruit and ground black pepper!
ReplyDeleteDTW
www.everydaycookin.blogspot.com
Yum. The peaches are just starting to come into the season around here, so I plan to start having some seriously big peach jamborees. My husband doesn't like peaches, so more for me!!!
ReplyDeleteThe vodka is an interesting touch. I wonder how peach liquer would change the flavor.