Ok it’s that time of year again in the urban garden, fruits and vegetables are coming of age ready to be picked.
Last year around this time I wrote about the peach tree in our yard and made mention of my Dad who truly loved his garden.
When the plants and trees bear fruit I am reminded of his devotion and the joy he shared as the crops blossomed.
He would arrive at my door with baskets of tomatoes, greens and all the other herbs I would ask him to plant.
I miss him so.
This year the peach tree bore an abundance of fruit. Most of the offerings sat high on the tall branches that had to be anchored for picking.
I have mentioned in several posts, I am not a baker…during peach season I am prompted once again to try my hand at the skill.
This attempt turned out to be special, so I will share.
Black Tea Peach Hearts with Black Tea Whipped Cream Teaser
Servings 4 (2 per person)
½ cup peeled diced/sliced peaches (blanch in boiling water 30seconds to remove skin)
½ teaspoon cinnamon
3/8-cup brown sugar
½ teaspoon vanilla
3 teaspoons powdered Black Tea (I used Aiya)
½ teaspoon flour
1/4 tab butter (just a small amount)
Mix gently spread evenly in baking pan. Bake for 10 minutes at 425˚, set aside to cool.
Pillsbury pie crust rolls 1 sheet
Cookie cutter Heart Shaped
Unroll one sheet, cut 16 hearts for top and bottom crust. Fill eight hearts with peach mixture, cover with another heart press sides down slightly. Bake at 425˚ for 10 to 12 minutes or until they are browned.
Black Tea Whipped Cream Teaser
½ pint heavy cream
1 tablespoon granulated sugar
1 teaspoon powdered Black Tea
Whip mixture together until you reach whipped cream constancy. Use on the side or as topping.
Add a sprinkle of powdered Black Tea on top and some of the leftover filling for plating.
This attempt was fun and delicious, I look forward to creating some new recipes before this season is over, although I think it will be an entrée instead of desert.
Check out last years peach recipe Rooibos Chai Peaches