I absolutely love the flat peaches you get here in France – just the right amount of sweetness whether you eat them as they are or create beautiful desserts with them. You may remember a little while ago I featured a beautiful bed and breakfast near Cognac on my French lifestyle blog? Françoise and Phillippe Fleuriet also make beautiful soups, vinegars, chutneys and elegant condiments – all from their beautiful home in Rouillac Charente. I used Conserverie Fleuriet Mixtelle with prunes to add extra flavour to my summer recipe for French tarte aux peches and I think you’ll find it makes for a delicious summer pudding, happy cooking x
4 Peaches, 1 Roll of Puff Pastry, 2 heaped dessert spoons of cherry jam, Conserverie Fleuriet Mixtelle, 1 desserts spoon of brown sugar, icing sugar to dust, a handful of strawberries to decorate, creme anglaise to serve
STEP 1: Pre heat your oven to 200C then peel and thinly slice the peaches removing the stones as you go.
STEP 2: Roll out the pastry onto a baking tray covered with greaseproof paper. Spread the jam over the top in a thin layer leaving enought room around the edge for the puff pastry to rise. ( Feel free to blind bake first but I rarely do as the eat of the jam cooks the pastry through ).
STEP 3: Place the sliced peaches in rows across the top of the pastry and jam base and dot with a few strawberries in between.
STEP 4: Drizzle the Mixtelle over the fruit and sprinkle a few pinches of brown sugar over the top then bake for 30 minutes or until the pastry is brown around the edges and the fruit is bubbling and caramelised.
STEP 5: Slice up and serve with a dusting of icing sugar and drizzle of creme anglaise to your hungry guests!
Hope you’re having a fabulous summer so far…just a few of our precious friends who joined us for this dessert from all corners of the globe! x