Just Peachy

IMG_1933This weekend I found a half eaten peach on my front yard. I wondered where it came from. Alex just pointed a cross the street and said “squirrels.”  There it was, the source. A cute little peach tree next to my neighbor’s picnic table full of fruit.  I think they saw me staring at the tree because later that night, Jaime brought over a big bag of peaches. Here’s the catch, they were ripe and you have to eat them in a couple days. Hmmm… What to do with all these peaches?

How to be Neighborly: Share your peaches before the squirrels do it for you.

Peach and Blueberry Crostata

Almond Crust

IMG_1940

  • 1/4 cup almonds
  • 1/4 tsp salt
  • 1 tbsp sugar
  • 1/2 c flour
  • 3 tbsp butter
  • 2 tbsp water
  • 1 tbsp cornstarch

In a food processor add almonds and pulse until a coarse meal forms.  Add salt, sugar, flour, and butter and pulse until combined and the butter is in pea sized chunks.  With the processor running, drizzle in water until a dough forms.  Roll into a circle 1/8 inch thick between two pieces of plastic wrap.  Place on a baking sheet, and sprinkle with cornstarch to absorb juices.

Peach Filling

  • 2 peaches, sliced
  • 1/4 c blueberries
  • 2 tbsp honey
  • 1 pinch maldon salt

Arrange peaches on the crust, sprinkle on blueberries, drizzle on honey, and sprinkle on salt.  Bake at 375 for 25 minutes. Serves 2.

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