I’m not sure where the weeks keep disappearing but they sure are flying by.
It was another 4 day week at work this week. This time due to ANZAC Day.
I did something different to our normal routine this year and I quite enjoyed it.
Usually we head into the city for around midnight for breakfast then from there head into ANZAC square to help where we can. After dawn service we head back to our suburb for some breakfast and then the local march.
This year though our scout group helped out at both local services by doing a sausage sizzle so I skipped the city and just went along to both local services.
It was nice not to have to get up so early and to help feed the masses after each service. And even though I didn’t get up anywhere near as early as normal I still spent the afternoon sleeping.
This weekend is also another long one (labor day) and the plan is to cook (of course).
I’m hoping to make a few batches of marshmallows and some biscotti. The only problem may be the weather but so far its holding out for me.
On to this weeks recipe
Peaches and cream pastry
This is a simple dessert that can be made reasonably quickly. It’s one of my many ‘what do I have in the cupboard’ inspired recipes.
1 Puff pastry sheet
3 fresh Peaches or 1-2 tins (18 slices)
1 cup cream
2 tbs Icing Sugar + extra for dusting
1 tsp Vanilla Essence
Cut 1 sheet of puff pasty into 12 pieces. Bake between two baking tray until brown so that the pastry only lightly puffs.
For this recipe you can use fresh or tined peaches. If using fresh you will need to remove the seed and cut into eighths.
Heat up a medium fry pan. Grill the pieces of peach until lightly browned on each side and warmed through.
While the peaches are cooking whip the cream with the icing sugar and vanilla essence.
To construct spread a thick layer of the whipped cream onto the pastry.
Layer the peach slices on to three of the pieces of pastry and cream then top with another piece.
Serve sprinkled with icing sugar.
So that’s my peaches and cream pastry. You could of course use different fruit depending on what you like and what’s in season. I think it would work well with strawberries or caramelised banana.
Let me know if you give it a go.