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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking

Category Archives: Dessert


RECIPEServes 4

A CookTale

In this kitchen dessert is a constant challenge. We are not big dessert fans. The exception, of course, is dinner parties, and there too, I opt for the easy way out. Prepared Puff Pastry, available almost everywhere, is my panacea, be it a sweet fruit tart or a savory vegetable tart. The ability to create taste worthy dishes are boundless and impressive.

INGREDIENTS

1 Sheet of frozen Puff Pastry dough (thawed for 20 minutes)
2 Cups of sliced Peaches (from 4 medium-size Peaches)
Flour for working with the Puff Pastry
2 TB of Butter
1 TB of Granulated Sugar + Powdered Sugar
Whipped Cream or Ice Cream or (for serving)

METHOD

1. Place the thawed Puff Pastry on a floured baking sheet, unfold the Puff Pastry & roll it to a 8″ X 12″ rectangle. Working quickly, & keeping the Puff Pastry well floured, cut it into four 3″ X 8″ pieces. Place in the fridge for 10 minutes.

3. Slice the Peaches (skin on or removed) into a small bowl & add the Lemon Juice & Sugar. Carefully place the slices of Peaches overlapping down the center of each Pastry rectangle, leaving a 1/2″-inch border around the edges. Dot the top of the peaches with the Butter. Sprinkle the Puff Pastry & the Peaches with the reserved 1 TB of Sugar.

3. Place the rack in the center & preheat the oven to 400°F. Add the baking sheet & bake the Puff Pastry Tarts for 15 minutes, or until puffy & well browned.

4. Remove & allow to cool. Sprinkle with Powdered Sugar & prepare to plate.

5. Serve with Whipped Cream or Ice Cream.

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RECIPE
A CookTale

By Saturday’s dinner eight of these beauties will be coated with Semisweet Chocolate to be enjoyed as part of the dessert menu. Great with Ice Cream.

INGREDIENTS

8 California Figs
8 Walnuts or Almonds
3/4 of a cup of Semisweet Chocolate or Chocolate Chips
1 tsp of Vanilla Extract

METHOD

1. Cut a slash in the bottom of each Fig. Push a Walnut or an Almond through the slash & into the center of the Fig. Or you can leave the Fig unfilled if you prefer.
2. Place broken pieces of Chocolate or Chocolate chips in the top of a double boiler. Fill the bottom of the double boiler about half-full of water & melt the Chocolate over medium-low heat. If you don’t have a double boiler, put the chocolate chips in a small saucepan. Heat water in a large saucepan, then put the small saucepan in the large saucepan. Heat, stirring frequently, until the Chocolate melts. Fold in the Vanilla Extract.
3. Hold a Figs by the top, then dip into the melted Chocolate. Cover the Figs halfway up. Continue until all the Figs are coated.
4. Place the Figs on a piece of waxed paper until the Chocolate sets, about 10 minutes.
5. Serve the Chocolate-dipped Figs as part of a dessert.