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Dessert/ Fruit Dishes/ Pies/Tarts

Peach Melba Crunch

Summer’s best peaches put to good use.

This is the third peach recipe I promised in last week’s posting. After buying a sack full of peaches at the market, I had three recipes in mind. These peaches were not only beautiful, they were very tangy and sweet. The other two dishes I made were Peach and Arugula Salad with Pancetta Chips and a Peachy Raspberry Ice Cream. This recipe has two of my favorite fruits — peaches and raspberries.

As a kid, I remember picking mulberries and dew berries but I don’t think I remember eating fresh raspberries until I was an adult. Raspberries, blackberries, figs and blue berries go great with cheese and nut trays and I have also thrown in some dried fruits which makes for a nice presentation.

Years ago I remember making my first Peach Melba. It was an ice cream dessert and had vanilla ice cream, and poached peach halves and a raspberry sauce. You poached the peaches, cooled and then made ice cream balls, topped with a peach half (upside down) and then drizzled the raspberry sauce over all. I remember the recipe saying it will be as bright as the Pope’s hat. It was, and I think this dessert is just as delicious and vivid in color.


The raspberries were bought earlier in the season when I picked them up for 99¢ and of course I bought about twenty cartons to put in the freezer. I tend to go overboard when buying berries when they get down to 99¢. Last year I had a freezer full of blueberries I lost during the power outage from the hurricane. You would think I would learn my lesson but I’m always looking for a bargain.

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Dessert/ Ice Cream

Peachy Raspberry Ice Cream

Peaches, Peaches, Peaches… Three peach recipes this week. And this one is Peachy Keen!

I was at the market today and found some peaches for 77¢ lb. and couldn’t resist getting a bag full to try a few new recipes. These were Texas peaches and very flavorful. Nothing disappoints me more than buying peaches that smell, look, and feel good only to get them home and they are either mushy or flavorless.

So, this week I’m making three peach recipes. First, this Peachy Raspberry ice cream, then a Peach Arugula Salad with Pancetta Chips and finally a Peach Melba Crunch.

Peaches and raspberries are two of my favorite fruit combinations. I have tried a couple of yogurt recipes and really enjoyed them. She uses Greek yogurt in many of her recipes, which might make for an interesting addition to my ice cream recipe.  She also adds some vodka to her ice creams to keep them from freezing too hard. Since there just happened to be some peach flavored vodka laying around that I bought for cocktails tonight,  I added a splash to my Peach Raspberry Ice Cream recipe.


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Dessert/ Pies/Tarts

My First Summer Fruit Galette

First crush, first date, first kiss, first Summer Fruit galette!

Do you remember your first crush, your first date, your first kiss, your first born (& 2nd and 3rd)? I do, and I will remember my first Summer Fruit Galette.

These days I get a lot of my inspiration in cooking from my kids. They love to cook and try new recipes and since being “empty nesters” for the last several years, I have gotten into the habit of just throwing something together for dinner. Since starting this blog a month ago, I think I am getting some of my creative juices flowing again. So, today I have decided to try a Summer Fruit Galette.

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For some reason the word “Galette” brings to mind a little French woman with a scarf on her head standing in her kitchen after a long hard day of doing chores. She wants to make something special for dessert tonight for her family. She won’t be making a lattice top crust or one of those crust with the cute little shapes cut out. No, she will be making this rustic free form tart full of fruit she has just picked from her garden. This will be a quick, easy dessert for her to throw together for her family.

So, this is my attempt to be that little lady, I don’t have scarf on my head, but I do have the desire to make this nice tart for my husband and friends who are coming to dinner tomorrow night.  — Sherry

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Cherry jam is sometimes hard to find but delicious.

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Roll pastry out very thin.

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Have all your fruit ready to put on the pastry.

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Just fold and pleat the crust up, bringing it over the filling.

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This was delicious the next day reheated. With or without whip cream – I served with sugar free ice cream. Had to cut calories someway.

My First Summer Fruit Galette



  • 2 c. all purpose flour
  • 2 Tbsp. sugar
  • 12 Tbsp. cold butter cut in 3/4″ chunks
  • 1/2 tsp. salt
  • 1 tsp. vanilla extract
  • 7 Tbsp. ice water


  • 1 carton blackberries
  • 1 carton raspberries
  • 4 nectarines and peaches combination
  • 2-4 Tbsp. sugar
  • 2 Tbsp. flour
  • 1/3-1/2 c. cherry jam or your choice

Egg Wash:

  • 1 egg
  • 1 Tbsp. water
  • sugar for dusting crust.


  1. Crust: Put the flour, salt, sugar into the bowl of a food processor. Pulse a few times. Add in 1 tsp. vanilla and while you pulse as you go, add the chunks of butter one at a time. Pulse until you have small pea size pieces. Start adding the 7 tablespoons of water as you pulse. When this starts to come together, turn out onto pastry cloth or cutting board and form into a disk. Wrap in plastic wrap and refrigerate for 15 minutes. Flour your board or cloth a little (don’t use too much flour) and also a little on your rolling pin. Roll the pastry to a 14″ circle. Move this onto your large cookie sheet. It can overlap the edges a little because you are going to be folding in the edge over the fruit. Topping: Peel, pit and slice the peaches and nectarines. Put the peaches, nectarines, blackberries, and raspberries in a bowl. Toss these with the sugar and flour until coated. Spread the cherry jam on the center of the crust, leaving about 1 1/2-2″ not covered with the jam around the outside edges. Arrange your fruit in the center coming to withing the same 1 1/2-2″ of outside edge. Now start folding in the crust over he fruit, pleating when necessary, all the way around the tart. Beat the egg with the water. Brush this mixture over the turned up crust edge and sprinkle with sugar. Bake in 350° for 30-40 minutes or until nicely browned.