Summer Peaches and Cream Supreme

Just out the side entrance to the convent one steps directly into an orchard of fruit trees: peaches, nectarines and pears. Most of these trees were gifts to us back when the convent was being built, and what a gift they have been each year, providing us with beautiful fruit for eating, cooking, and preserving into different forms of gifts. Right now the peaches are at their peak, gorgeous to behold, and luscious to eat.

I have been longing to see some of them turned into a dessert. I love peach pie, peach cobbler or crumble, but my heart was set on something cool, light and summery, so I set about to make this happen. Here’s what came of my efforts which were quick and easy — just as I wanted them to be.

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Summer Peaches and Cream Supreme
SERVINGS
6-8people
CHANGE SERVING SIZE
people
COOK TIME
30 minutes
PREP TIME
30minutes
READY IN
1 hour

Ingredients

Instructions

  1. Press one sheet of phyllo into 9 inch pie plate. Shape and crimp edges to form a crust pour beans into shell and bake according to directions on wrapper until golden brown. About 10 minutes. Remove and discard beans. Let cool completely.
  2. Into a medium saucepan cut up 6 peaches. Add ½ cup water, ½ cup sugar, juice of half a lemon and cook until it begins to thicken into a syrupy sauce. After 20 minutes (approx.) add zest, amaretto or extract. Let cool. Add the four remaining peaches, nicely sliced.
  3. Soften ice cream and spread half into cool shell. Spread a layer of peaches and syrup across this. Then spread remaining ice cream over peaches. Finally swirl remaining cool whip over entire top and freeze till serving time.
  4. Cut into wedges, spoon remaining peaches and sauce over each serving and sprinkle with toasted coconut.

peaches&cream3

peaches&cream2

Amaretto Fruit Tart

Our summer dinner theaters were sold out every weekend this year. We now have a fine reputation for our food as well as our productions, so people come for both. The many sincere compliments and genuine thanks we receive for these events makes the extra effort put into them worthwhile and very rewarding.

This week’s dinner menu featured skewers of beef tenderloin and of shrimp grilled with mushrooms, mini onions and potatoes and plated alongside a mélange of colorful vegetables. This was accompanied by a crisp pungent salad of mixed greens and fragrant herbs straight from our gardens. All combined to form a lovely summer nights’ dinner eaten in a tranquil setting out on the patio overlooking a view of Cape Cod Bay.

One more detail to savor was the magnificent dessert which one elderly gentleman referred to as “a most splendid creation.” This marvelous fruit tart is formed on a rich shortbread crust spread with an amaretto cream, topped with beautiful fruit and sealed with an apricot glaze. Tonight the chef has chosen sliced nectarines and blueberries. Other evenings it has been strawberries, kiwis, peaches,
raspberries. If you want a dessert that is both impressive and delectable this is it!

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Amaretto Fruit Tart
SERVINGS
8
CHANGE SERVING SIZE
COOK TIME
PREP TIME
READY IN

Ingredients

Instructions

Crust
  1. In food processor, combine almonds, butter, sugar and flour. Add yolks and extracts. Blend until dough forms.
  2. Line 11- inch tart pan with removable side with a circle of baking paper in the bottom and press crust into pan.
  3. Bake at 375 degrees Fahrenheit for 15 minutes. Cool. Set aside.
Filling
  1. Mix all filling ingredients until smooth and spread evenly on the cooled tart.
  2. Chill until firm (about 30 minutes).
Glaze
  1. In a small pan, mix all glaze ingredients over low heat until hot. Strain. Cool. Set aside. Orange marmalade can be substituted.
  2. Arrange fruits in a circular pattern on filling.
  3. One to two hours before serving, brush fruit with glaze, (sprinkle sliced almonds on top, optional). Serve slightly chilled.