WHITE PEACHES RECIPES

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WHITE PEACH TART RECIPE - MARCO CANORA | FOOD & WINE



White Peach Tart Recipe - Marco Canora | Food & Wine image

"This crust is not what you'd expect," Marco Canora says. "Instead of being crunchy, it's puffy and cakey." The dough is terrific for impromptu baking, because it doesn't need to be chilled before it's rolled out. For the filling, Canora recommends using peaches that are ripe but still firm, as drippy fruit will make the soft crust soggy. More Fruit Desserts

Provided by Marco Canora

Total Time 1 hours 30 minutes

Yield 8

Number Of Ingredients 10

1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon finely grated lemon zest
7 tablespoons unsalted butter, softened
1 large egg
1 large egg yolk
1/4 cup plus 2 tablespoons peach preserves
3 to 4 firm white peaches, cut into 1/2-inch wedges
Confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 375° and position a rack in the lower third of the oven. In a food processor, combine the flour, granulated sugar, baking powder, lemon zest and butter and pulse to blend. Add the whole egg and egg yolk and process until a soft dough forms. Turn the dough out onto a work surface and knead just until it comes together. Press the dough evenly over the bottom and up the side of a 10 1/2-inch fluted tart pan with a removable bottom.
  • Spread 1/4 cup of the preserves on the dough and arrange the peach wedges in concentric circles on top. Bake for 20 minutes, until the peaches are barely tender and the crust is still a bit pale. Brush the remaining 2 tablespoons of preserves over the peaches and bake for about 30 minutes longer, until the peaches are tender and the crust is golden. Immediately dust the tart with confectioners' sugar and let cool for at least 30 minutes before cutting into wedges and serving.

WHITE PEACHES, PISTACHIOS, HONEY AND RICOTTA RECIPE - NYT ...



White Peaches, Pistachios, Honey and Ricotta Recipe - NYT ... image

This recipe is based on a dish from the chef Seamus Mullen of Tertulia in New York. It’s inspired by a Catalan honey-and-cheese dessert called mel i mató, with an unexpected sprinkle of pistachios and fresh peaches. After falling ill, Mr. Mullen changed his diet to focus more on ingredients with anti-inflammatory effects. Many such foods, like stone fruits, often play a central role in the Spanish cuisine he specializes in.

Provided by Jeff Gordinier

Total Time 10 minutes

Yield 4 servings

Number Of Ingredients 6

2 or 3 firm white peaches
Juice of 1 lemon
1 pound fresh ricotta
4 tablespoons honey
1/4 cup shelled pistachios, toasted in a dry, hot pan for 30 seconds
2 tablespoons fruity extra virgin olive oil

Steps:

  • Quarter and pit the peaches, and slice them into thin curls on a mandoline. Toss them with the lemon juice in a bowl.
  • Divide the ricotta among 4 dessert bowls, drizzle a tablespoon of honey on each, and toss on a handful of toasted pistachios. Top each with a mound of peach slices and a drizzle of olive oil.

Nutrition Facts : @context http//schema.org, Calories 406, UnsaturatedFatContent 13 grams, CarbohydrateContent 33 grams, FatContent 25 grams, FiberContent 3 grams, ProteinContent 15 grams, SaturatedFatContent 11 grams, SodiumContent 97 milligrams, SugarContent 27 grams

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