Recipes – Page 4 – Peach Pear Plum Cafe

Caramelized Pear Scones

Posted on April 11, 2017 by peachpearplumcafe

Originally I was going to do a pear and dark chocolate scone, but all the batches I made just didn’t do anything for me. I then began racking my brain of ingredients that would go well with pears… cinnamon, ginger, etc. The list went on but then the light bulb went off and my taste buds watered as the word caramel came to mind. Caramelized pears are a perfect flavor for these unique and tasty scones!

Recipe Ingredients:

2 cups flour sifted

1/3 cup brown sugar

1 tbsp baking powder

1/2 tsp salt

1/2 cup of butter (or 1 stick of frozen butter)

1/4 cup vanilla greek yogurt

1/4 cup heavy cream

1 egg

Caramelized Pears Ingredients:

1 cup diced pears

4 tbsp butter (1/2 stick)

1/2 cup packed light brown sugar

1/4 tsp ground cinnamon

Topping:

1 small jar of caramel (or you can make your own using butter and brown sugar)

Directions:

1. Prep an area with a mat and pan with parchment paper.

2. Preheat oven to 400 degrees.

3. Sift the flour, brown sugar, baking powder and salt into a large bowl. Set to the side.

4. Melt a 1/2 stick of butter in a medium frying pan over medium heat. When it begins to foam, sprinkle in 1/2 cup of brown sugar over the top and cook until bubbling and dissolved (about 3 mins).

5. Add in the pears to the caramel sauce and let cook. Rarely stir the mixture until caramelized and pears begin to release their juices.

I went the easy way mainly so the pears would be softer

6. Sprinkle in the cinnamon and stir again. Turn the stove off and let the caramelized pears cool.

7. In a small bowl, whip together the heavy cream, egg and vanilla greek yogurt. Then mix it into the dry ingredients/batter.

8. Grate the frozen stick of butter and add it into the batter.

9. Fold in the cooled caramelized pears into the batter. Place batter mixture onto mat and gently press it out into the shape of a log.

10. Using a pizza cutter or dough cutter, slice it into 6 to 8 pieces similar in size.

11. Once all the pieces are sliced, transport them onto the tray and lightly brush them with heavy cream.

12. Bake them in the oven for 12 to 15 minutes (until golden or until you can slide a toothpick in and out of the scone and it comes out clean).

13. Once scones are cooled, drizzle caramel sauce over the top and serve.

Hope you enjoy these delicious scones 🙂

Katie

Cucumber Sandwiches

Posted on April 4, 2017December 3, 2017 by peachpearplumcafe

Honestly, I probably would just eat a cucumber sandwich the old fashioned way. Who cares if there is crust or not on the bread. This recipe is so tasty you could spread it on toast and grin after each bite. Shoot; I’d just eat this straight out of the bowl or with pita chips! Seriously, it’s that tasty. Don’t take my word for it; try it!

Recipe:

2 large seedless cucumber (skinned and sliced thinly)

8 oz of Whipped Cream Cheese

1/3 cup Mayo

1 tsp lemon juice

1 tbsp dill weed

1/4 tsp garlic powder

1/4 tsp salt

1/4 tsp pepper

2 tbsp butter (room temp)

10-15 cherry tomatoes (sliced)

Instructions:

1.Set out the butter so that it softens (do this a few hours before beginning the recipe).

2.Wash the cucumbers and cherry tomatoes. Using a peeler, skin the cucumber and then slice the cucumber thinly. Dice the ends of the cucumber into tiny pieces to add to the filling later.

3.Slice the cherry tomatoes. Set both vegetables to the side until later.

4.Blend the butter, cream cheese, and mayo together until smooth. While still blending, add in the lemon juice.

5.Sprinkle in the rest of the seasonings (garlic powder, dill, salt and pepper) and stir. Add in the diced cucumber from earlier and continue to stir.

6. Prepare your bread by cutting off the crust. Then lay them out on a clean surface and begin spreading the filling onto the bread using a knife or the back of a spoon.

7.Before placing the bread on top, add the thinly sliced cucumber and sliced tomatoes. Place the bread on top and use a toothpick to hold it together for transporting.

If you are storing them in the refrigerator for later and you don’t want the bread to dry out, use this helpful trick: Wet some paper towel and ring it out. Lay it over the sandwiches and seal them in an airtight container and place them in the frig. They will stay moist for the following day.

Hope you enjoyed!

They can also be made my favorite way…

Katie

Egg Salad Sandwiches

Posted on April 2, 2017 by peachpearplumcafe

A traditional but non-traditional take on the tearoom egg salad sandwich. I took the traditional egg salad recipe and juiced it up a bit; literally, with some lemon juice and a few other ingredients. I did use some mayo for the recipe but added another creamy filling to escalate the flavor. Between cream cheese, cottage cheese and greek yogurt I truly enjoyed the yogurt flavored egg salad mixture the best. It was the most flavorful and smooth out of all my taste tests.

Recipe:

12 eggs (hard boiled and diced)

1/2 stick of butter (room temp)

1/2 cup celery (finely chopped)

1/3 cup mayo

3/4 cup greek yogurt (I used vanilla but you can use plain)

1 tsp lemon juice

1 tsp sugar

1 tsp mustard

1/4 tsp dill

1/4 tsp paprika

salt and pepper to liking

Instructions:

1.Preheat oven to 350 degrees. (Thank you www.thekitchn.com for the cool and easy trick!)

2.Place eggs into the muffin pan and bake in the oven for 30 minutes.

3. Remove from oven and promptly place cooked eggs in an ice bath. Let cool for 10-15 minutes before peeling.

5.Clean and chop celery, place to the side until step 7.

6.Mix together butter, mayo and greek yogurt until well blended.

7.Add in mustard, celery and lemon juice. Once stirred well add in sugar, dill, and paprika and stir again.

8.Slice and dice the boiled eggs, then stir them into the flavorful mixture.

6.Use croissants or thinly sliced white bread. If you use the sliced white bread, make sure to cut crusts off.

7.Spread the completed egg salad mixture onto the bread/croissant and sprinkle salt and pepper to taste/liking.

For those of you who do not like the sweeter tasting egg salad and you are more like my husband; replace the greek yogurt with 3/4 cups cottage cheese (that’s my next favorite).

Try these flavors for yourself and let me know what you think.

Thanks,

Katie

Sugar Plum Scones

Posted on March 14, 2017March 14, 2017 by peachpearplumcafe

Another tasty treat from the tearoom to your home. Enjoy the smell of the sweet brown sugar, oats and plum fruit as it bakes so nicely in the oven. No nuts are involved in the making of this recipe just a delicious, crispy scone topped with yumminess. I hope you enjoy this sugary sweet scone as much as I do.

Scones:

Dry Ingredients:

1 and 1/2 cups of Flour

1/3 cup Brown Sugar

1/2 cup of Oats

1 tbsp of Baking Powder

1/2 tsp of Salt

1/2 tsp of cinnamon

1 stick of frozen shredded butter

Wet Ingredients:

1 egg

1/4 cup heavy cream

2 tsp of vanilla extract

1/4 cup greek yogurt

1/2 cup diced plums

1 tbsp of plum jam

Toppings:

Glaze topping

1/2 cup powdered sugar

2 tbsp clear vanilla extract

1 – 3 tbsp of heavy cream

Sprinkle topping – optional

2 tbsp flour

1/4 cup brown sugar

2 tbsp butter (melted)

2 tbsp oats

Instructions:

1.Preheat oven to 400 degrees

2. Line a baking sheet with parchment paper or spray tray with nonstick cooking spray.

3. In a large bowl, sift the flour, brown sugar, baking powder, cinnamon, and salt. Then add in the oats.

4. Using a cheese grater (large holes) grate one stick of butter and blend until the mixture resembles coarse crumbs. I strongly recommend using a cheese grater to cut the frozen butter. It is so much easier. Here is the one I used. I do get compensation if you click on this link and order. Cuisinart CTG-00-BG Boxed Grater

5. In a small bowl, whisk together the egg, heavy cream, yogurt, plum jam and vanilla extract.

6. Pour the wet ingredients over the dry ingredients and mix until just combined.

7. Gently add in the diced plum.

8. Pat the dough out into a circular shape that is about 1 inch thick. Cut into 6 – 8 equal wedges (use a pizza cutter).

9. Arrange the wedges on your baking sheet or scone pan. Using a basting brush, brush some heavy whipping cream over the tops of the scones.

10. Bake scones for 12 – 14 minutes or until light golden brown.

11. Remove from the oven and allow to cool while you mix the glaze.

12. To make the glaze, add the powdered sugar and vanilla into a small bowl.

13. Add the heavy whipping cream slowly (one tbsp at a time) until the mixture is easily pour-able but not runny. Drizzle the glaze over the scones.

13. To make the sprinkled topping, melt the butter in a small pan. Add in brown sugar, flour and oats until well blended and crumble like. Sprinkle brown sugar topping over the glazed scones and enjoy!

Sugar Plum Scones by PeachPearPlum

Peach Semifreddo

Posted on March 5, 2017 by peachpearplumcafe

I’m a pretty big fan of Giada on Food Network. She makes this incredible Pineapple Semifreddo that literally melts in your mouth. Every time I make it for friends and family it is devoured quickly. So, why not modify the recipe a smidgen, and make it with peaches instead? My thoughts exactly. By the way this is a huge dessert success for the kiddos too and pretty simple to make.

Ingredients:

1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
3 egg whites

1/2 cup simple syrup, recipe follows
1 (15-ounce) can diced peaches, drained, and mashed
1 cup crushed gingersnap cookies, for sprinkling

Simple Syrup:

1/4 cup water

1/2 cup sugar

1. Spray a 9 1/4 by 5 1/4 by 3-inch (6-cup) metal bread ban lightly with nonstick spray. Line the pan with plastic wrap with enough plastic wrap extending over the sides to cover the top after the pan has been filled.

2. In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside until step 5.

3. In another medium bowl, whip egg whites until foamy. With the mixer still on, slowly add the simple syrup. Continue beating on high speed until the mixture is glossy and doubles in volume, about 3 to 5 minutes.

4. Since crushed peaches in a can is not something you find anywhere you need to mash a 15oz can of diced peaches. Place diced peaches into a strainer and smash the peaches with a masher.

5. Using a rubber spatula, fold the peaches into the egg whites. Then fold the whipped cream into the egg white mixture.

6. Gently pour the mixture into the bread pan. Fold over the plastic wrap (cling wrap) to cover and freeze for 8 hours (or up to 1 month).

7. To serve; unfold the plastic wrap and invert the semifreddo onto a cutting board. Remove the plastic wrap and cut the semifreddo into one inch thick slices. Place on individual serving plates and top each slice with the crushed ginger cookies.

Simple Syrup:

In a small pot, combine water and sugar over medium heat. Bring to a boil, reduce heat and let simmer for 5 minutes, until the sugar has dissolved fully. Take the pan off heat and cool the syrup (makes 1/2 cup). Any extra cooled syrup can be saved in an airtight container.

And here is the final tasty product:

Visit: FoodNetwork to get Giada’s Pineapple Semifreddo recipe (the only differences are; instead of crushed pineapple I replaced it with mashed peaches and I used ginger snap cookies instead of amaretti cookies).