Grilled Fruit Tortilla Rollups/#Farmer's Market Week

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Because desserts are one of my favorite things, I thought I would end #FarmersMarketWeek on a sweet note with these Grilled Fruit Tortilla Rollups! They are easy to make and full of flavor. Plus, they can be put together easily and quickly. They are perfect for snacks, picnics or a light summer dessert.

Grilled Fruit Tortilla Rollups:

(makes 2 rollups)

(printable recipe at end of page)

1 dozen Fresh Blueberries

1 Banana

Fresh Pineapple Chunks

1 Peach

2 Flour Tortillas

3 ounces Milk Chocolate Squares

2-3 tbl Heavy Duty Whipping Cream(for melting chocolate in pan)

1 cup Heavy Duty Whipping Cream  (for making Cinnamon Cream)

1/2 teaspoon ground Cinnamon

3 teaspoon Sugar

melted Chocolate (for plate and top of tortilla)

These tasty treats start with a flour tortilla and are filled with blueberries, a couple slices of banana, some pineapple, and a few peach slices. Of course I had to add some small chunks of chocolate too!

Heat the grill to medium high heat. Roll up the tortillas and secure with a toothpick.

Turn the tortillas to mark them with grill marks.                                     

Once the marks have been made, remove the tortillas from the grill. 

Use a frying pan to melt the chocolate squares and heat the cream.

Once the chocolate is melted, combine the cream and chocolate together and stir until completely combined. Set aside to use for drizzle over the finished tortillas.

Pour the heavy whipping cream into a medium mixing bowl. Add the cinnamon to the bowl, along with the sugar. Mix until thick and creamy.

Put your plates together! Swirl some chocolate onto the middle of a plate. The plate I used is a 6 1/2" x 6 1/2" square. I used it sideways, just to create a different look. Place the 2 finished tortillas on the plate and garnish with the same fruits you put inside the tortilla. Drizzle some chocolate on top of the tortillas, and then top with a small scoop of the cinnamon whipped cream. Garnish with a few more blueberries! Enjoy this fun to make and fun to eat dessert.

Thank you for spending time here at The Freshman Cook! I hope you enjoyed #Farmers Market Week and the Grilled Fruit Tortilla Rollups!

Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more

Here’s more Farmer’s Market Week Recipes:

Starters and Sauce Recipes

• Amish Mustard Pickled Eggs by Palatable Pastime
• Cheddar Zucchini Scones by Hezzi-D's Books and Cooks
• Grilled Salsa by SueBee Homemaker
• Spicy Blender Salsa by Cheese Curd In Paradise
• Summer Charcuterie Board by Magical Ingredients
• Tomato Bacon Jam by Take Two Tapas
• Watermelon Margarita by Lemon Blossoms

Side Dishes Recipes

• Green Beans Almondine by Life Love and Good Food
• Olive Garden Salad by Devour Dinner
• Parmesan Roasted Zucchini Boats by Family Around the Table
• Zucchini Crisp by Kate's Recipe Box

Main Dish Recipes

• Chicken Asparagus Pasta Recipe by Hostess At Heart
• Grilled Choripán with Chimichurri by A Kitchen Hoor's Adventures
• Heirloom Tomato and Fresh Mozzarella Caprese Sandwich by Jolene's Recipe Journal
• Heirloom Tomato Pie by The Fresh Cooky
• Mushroom Bourguignon by A Day in the Life on the Farm
• Rotisserie Chicken Quesadillas with Fresh Pico de Gallo by Blogghetti

Dessert Recipes

• Blueberry Sour Cream Coffee Cake by House of Nash Eats
• Gluten Free Grilled Peach Shortcakes by Frugal & Fit
• Grilled Fruit Tortilla Rollups by The Freshman Cook
• Pavlovas with Whipped Cream and Berry Compote by Karen's Kitchen Stories
• Skillet Sourdough Blueberry Cobbler by Savory Moments
• Summer Berry Dutch Baby by The Redhead Baker

dessert, chocolate, fresh fruit, flour tortillas, tortillas, chocolate whipped cream,

treats, dessert, grilled dessert, easy to make

dessert

Yield: 1-2

Author: The Freshman Cook

Grilled Fruit Tortilla Rollups

These Grilled Fruit Tortilla Rollups are a great little dessert to share with friends and family. Make almost everything ahead of time for ease of presentation. This tasty dessert is light and full of flavor.

Ingredients

• 1 dozen Fresh Blueberries
• 1 Banana
• Fresh Pineapple Chunks
• 1 Peach
• 2 Flour Tortillas
• 3 ounces Milk Chocolate Squares
• 3 tbl Heavy Duty Whipping Cream(for melting chocolate in pan)
• 1 cup Heavy Duty Whipping Cream (for making Cinnamon Cream)
• 1/2 teaspoon ground Cinnamon
• 3 teaspoon Sugar
• melted Chocolate (for plate and top of tortilla)

Instructions

1. These tasty treats start with a flour tortilla. Fill the tortilla with blueberries, a couple slices of banana, some pineapple, and a few peach slices.
2. Add some small pieces of chocolate to the top of the fruit.
3. Roll up the tortillas and secure with a toothpick.
4. Turn the grill on to medium-high heat.
5. Turn the tortillas to mark them with grill marks.
6. Once the marks have been made, remove the tortillas from the grill.
7. Use a frying pan to melt the chocolate squares and heat the cream.
8. Once the chocolate is melted, combine the cream and chocolate together and stir until completely combined. Set aside to use for drizzle over the finished tortillas.
9. Pour the heavy whipping cream into a medium mixing bowl. Add the cinnamon to the bowl, along with the sugar. Mix until thick and creamy.
10. Put your plates together! Swirl some chocolate onto the middle of a plate. The plate I used is a 6 1/2" x 6 1/2" square. I used it sideways, just to create a different look. Place the 2 finished tortillas on the plate and garnish with the same fruits you put inside the tortilla. Drizzle some chocolate on top of the tortillas, and then top with a small scoop of the cinnamon whipped cream. Garnish with a few more blueberries! Enjoy this fun to make and fun to eat dessert.

https://www.thefreshmancook.com/2021/08/grilled-fruit-tortilla-rollupsfarmers.html

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #Grilled Fruit Tortilla Rollups

Sweet Pumpkin Persimmon Ginger Creme Brulee/#FamilyBakingChallenge

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Sweet Pumpkin Persimmon Ginger Crème Brulee is a mouthful of a title, but this amazing dessert is something special! It is soft and creamy, yet a bit tangy, filling your mouth with the sweet flavors of persimmon, fresh ginger and cream. One great bonus to this tasty recipe~it can be made up to 2 days ahead of when you will be serving. Finish with the crunchy top right before serving!

Sweet Pumpkin Persimmon 

Ginger Crème Brulee

(makes 8 )

(printable recipe at end of page)

4 small Sweet Pumpkin Persimmons

2 cups Heavy Whipping Cream

1/2 inch piece Fresh Ginger

8 large Egg Yolks

6 tablespoons Sugar

coarse sugar for top of Brulee 

or a mix of white and brown sugar

Peel, then chop the Sweet Pumpkin Persimmons into small cubes. In a medium saucepan, heat the cream, persimmons and ginger over medium heat, just to a simmer. Remove from heat. Let the persimmon steep in the cream for 30 minutes.

Once the cream mixture has cooled, blend the mix in a blender until the persimmon is very smooth.

Use a large bowl to whisk the eggs with sugar. Gently whisk the cream mixture into the yolk mix.

Lay cheesecloth over a sieve and pour the custard base through it to remove any persimmon pulp. This will ensure that you have a silky smooth brulee.  

Preheat your oven to 300 degrees F.  Place the crème brulee dishes in a roasting pan. Pour the custard mix into the dishes.

Pour hot water into the roasting pan until it reaches halfway up the side of the creme brulee dishes. Bake abut 20-25 minutes until the custard is set but still jiggly in the center. Cool the custard completely. You can cover and chill for up to 2 days.

To brulee the tops, sprinkle 1 tablespoon of sugar over each dish. Use a kitchen torch to heat the sugar, or place the cups on a baking sheet  and broil on high, being careful until the the sugar is bubbling and melting and golden brown. Remove from broiler and set aside for the dishes to rest and the sugar will harden to make a crisp top. 

Thanks so much for stopping by today! I hope you enjoyed this recipe. It is very tasty and bursting with flavor! This recipe and the Sweet Pumpkin Persimmons are courtesy of Melissa's Produce. Thank you Melissa's!

creme brulee, dessert, persimmon, pumpkin persimmon, single serve dessert, make 2 days ahead

desserts, treats, dinner party, buffet, party food

Yield: 8

Author: The Freshman Cook

Sweet Pumpkin Persimmon Ginger Creme Brulee

Soft and creamy these Sweet Pumpkin Persimmon Ginger Crème Brulee make the perfect addition to any dinner party or a get together.

Ingredients

Sweet Pumpkin Persimmon Ginger Creme Brulee

• 4 small Sweet Pumpkin Persimmons
• 2 cups Heavy Whipping Cream
• 1/2 inch piece Fresh Ginger
• 8 large Egg Yolks
• 6 tablespoons Sugar
• coarse sugar for top of Brulee
• or a mix of white and brown sugar

Instructions

1. Peel, then chop the Sweet Pumpkin Persimmons into small cubes. In a medium saucepan, heat the cream, persimmons and ginger over medium heat, just to a simmer. Remove from heat. Let the persimmon steep in the cream for 30 minutes.
2. Once the cream mixture has cooled, blend the mix in a blender until the persimmon is very smooth.
3. Use a large bowl to whisk the eggs with sugar. Gently whisk the cream mixture into the yolk mix.
4. Lay cheesecloth over a sieve and pour the custard base through it to remove any persimmon pulp. This will ensure that you have a silky smooth Brulee.
5. Preheat your oven to 300 degrees F. Place the crème brulee dishes in a roasting pan. Pour the custard mix into the dishes.
6. Pour hot water into the roasting pan until it reaches halfway up the side of the creme brulee dishes. Bake abut 20-25 minutes until the custard is set but still jiggly in the center. Cool the custard completely. You can cover and chill for up to 2 days.
7. To brulee the tops, sprinkle 1 tablespoon of sugar over each dish. Use a kitchen torch to heat the sugar, or place the cups on a baking sheet and broil on high, being careful until the the sugar is bubbling and melting and golden brown. Remove from broiler and set aside for the dishes to rest and the sugar will harden to make a crisp top. 

https://www.thefreshmancook.com/2020/12/sweet-pumpkin-persimmon-ginger-creme.html

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #Sweet Pumpkin Persimmon Ginger Creme Brulee

Butterscotch Pear Bread Pudding/#FamilyBakingChallenge

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I have to be honest, I have never met a bread pudding I didn't love. Ever since I had a bite of my first one, I have been hooked. Any reason to celebrate, and I am quickly putting the ingredients together to bake. So, when I was gifted some beautiful Butterscotch Pears from Melissa's Produce, I couldn't wait to bake these gorgeous desserts. This time I decided to bake these on my grill. My husband and I recently relocated back to the southwest, where our story began, and baking on the grill had always been my favorite way to bake, especially since you can use the grill year round. It is a lot of fun! I have also included an oven recipe. No matter which way you bake this recipe, you will love these moist and amazing tasting Butterscotch Pears from Melissa's Produce!

Butterscotch Pear Bread Pudding

(Makes 4)

(printable recipe at end of page)

4 tablespoon Butter

3/4 cup Sugar, divided

3 large Butterscotch Pears

6 cups stale Brioche Bread, cut into small cubes

2 cups heavy whipping cream

1/2 cup Milk

4 Eggs

1 teaspoon Vanilla Extract

1/2 tsp Ground Cinnamon

Pinch of Salt

Rinse your pears, then peel and slice them into small pieces. You want them to fit into the baking cups you are baking them in.  

Melt the butter in a large skillet. Add 1/2 cup of the sugar and stir until combined. Add the pear slices, placing them in a single layer in the pan. Cook, without stirring for 8 minutes until the pears begin to caramelize.  Flip the slices over and cook for approx. 5 minutes longer until the fruit and caramel are golden brown.

While the pears are cooking, use a medium bowl to prepare the custard by whisking together the 1/4 cup of sugar, whipping cream, milk, eggs, vanilla, cinnamon and salt.

Spray four custard cups with pan spray, then fill each cup with a combination of pear slices and cream mix.

Sprinkle the top of the apples with cinnamon. Place the dishes in a heat resistant pan and fill the pan half way up with hot water, creating a water bath. Don't let water get in the cups. If you are baking this on the grill, heat your grill to 425 degrees. Once it is to temperature, place the pan on the grill and close the lid. Check on the bread puddings every 20 minutes, just to be sure they are baking well. Check with a toothpick, just like you would in an oven. Both recipes will take between 50-60 minutes. If the toothpick come out clean, they are done. 

If you are baking in an oven, preheat the oven to 325 degrees. Follow the above recipe, and when it is time to place in the oven, bake for 50-60 minutes, checking at 45 minutes. 

Enjoy these amazing Butterscotch Pear Bread Puddings using Melissa's Produce! They taste amazing!

Keep scrolling for a printable recipe! Thanks for visiting!

butterscotch pear, brioche bread, heavy whipping cream, heavy whipping cream, dessert, individual desserts,

dessert, treats, bake on the grill,

dessert

Yield: 4

Author: The Freshman Cook

Butterscotch Pear Bread Pudding

Butterscotch Pear Bread Pudding is made with Butterscotch Pears, Brioche Bread, and heavy whipping cream, just to start. Bake on the grill or in the oven for an amazing, tasty dessert! 

Ingredients

• 4 tablespoon Butter
• 3/4 cup Sugar, divided
• 3 large Butterscotch Pears
• 6 cups stale Brioche Bread, cut into small cubes
• 2 cups heavy whipping cream
• 1/2 cup Milk
• 4 Eggs
• 1 teaspoon Vanilla Extract
• 1/2 tsp Ground Cinnamon
• Pinch of Salt

Instructions

1. Rinse your pears, then peel and slice them into small pieces. You want them to fit into the baking cups you are baking them in.Melt the butter in a large skillet. Add 1/2 cup of the sugar and stir until combined. Add the pear slices, placing them in a single layer in the pan. Cook, without stirring for 8 minutes until the pears begin to caramelize. Flip the slices over and cook for approx. 5 minutes longer until the fruit and caramel are golden brown.While the apples are cooking, use a medium bowl to prepare the custard by whisking together the 1/4 cup of sugar, whipping cream, milk, eggs, vanilla, cinnamon and salt.Spray four custard cups with pan spray, then fill each cup with a combination of pear slices and cream mix.
2. Sprinkle the top of the apples with cinnamon. Place the dishes in a heat resistant pan and fill the pan half way up with hot water, creating a water bath. Don't let water get in the cups. If you are baking this on the grill, heat your grill to 425 degrees. Once it is to temperature, place the pan on the grill and close the lid. Check on the bread puddings every 20 minutes, just to be sure they are baking well. Check with a toothpick, just like you would in an oven. Both recipes will take between 50-60 minutes. If the toothpick come out clean, they are done.
3. If you are baking in an oven, preheat the oven to 325 degrees. Follow the above recipe, and when it is time to place in the oven, bake for 50-60 minutes, checking at 45 minutes.
4. Enjoy these amazing Butterscotch Pear Bread Puddings using Melissa's Produce! They taste amazing!

https://www.thefreshmancook.com/2020/12/butterscotch-pear-bread.html

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #Butterscotch Pear Bread Pudding

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Easy Pumpkin Turnovers w/ a Chocolate Candy Drizzle / #Pumpkin Week

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 Hello and Welcome to Pumpkin Week! This week I am joining with some fellow bloggers to share some fun and tasty recipes featuring the star of the season~Pumpkin! Today I have some pumpkin turnovers to share with you! These turnovers are easy to make using purchased dough. They are full of homemade pumpkin and topped with a chocolate candy drizzle. These pumpkin turnovers can be the perfect way to start your day, or the perfect ending to a fantastic meal!

Easy Pumpkin Turnovers w/a Chocolate Candy Drizzle

(Feeds 4)

(printable recipe at end of page)

1 cup Pumpkin

1/2 cup Brown Sugar

1/2 teaspoon Pumpkin Pie Spice

1 egg

1 Box Pepperidge Farm Puff Pastry

Milk Chocolate

Heath Milk Chocolate English Toffee Bits

 

Place pumpkin, brown sugar, pumpkin pie spice and egg in a medium size bowl.

 

Mix ingredients together.

 

Unroll the Puff Pastry and cut along the three lines where it was folded. Then cut each strip into four equal pieces. Don't worry about making them all the same size. It won't make any difference in the finished product.

Sprinkle the pumpkin pie spice over the pastry pieces. Place them on a cookie sheet or a pan to bake at 350 for 10-15 minutes. 

Remove from the oven and let cool.

To melt the chocolate, pour it into a cup and add a little cream or milk. Microwave on medium for 10-15 seconds until melted. You want the consistency to be fairy loose so you can drizzle the chocolate.

Cut the pastries in half long ways, place the pumpkin filling on the top of the bottom, then place the top piece on. Once all the pastry is filled, drizzle the tops with the melted chocolate and sprinkle with the toffee bits! Enjoy! 

Don't forget to check out all these tasty recipes from my blogging friends! They all look amazing! Thanks for stopping by!

 

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

Drink Recipes

• Hot Pumpkin Apple Cider by Palatable Pastime

Breakfast and Baked Goods

• Chocolate Chip Pumpkin Spice Amish Friendship Bread by For the Love of Food
• Copycat Starbucks Pumpkin Bread by Big Bear's Wife
• Cranberry Pumpkin Sourdough Bread by The Spiffy Cookie
• Disney's Pumpkin Muffins by Simply Inspired Meals
• Easy Pumpkin Bread by Veggies First Then Dessert
• Easy Pumpkin Monkey Bread by Love & Confections
• Keto Pumpkin Bread by Keto Basic AF
• Pumpkin Cranberry Bread Recipe by Blogghetti
• Pumpkin Croissants by The Redhead Baker
• Pumpkin Rolls by Sweet Beginnings
• Pumpkin Smoothie by Our Sutton Place
• Pumpkin Snickerdoodles by Hezzi-D's Books and Cooks
• Pumpkin Spice Granola by The Mandatory Mooch
• Pumpkin-Apple Muffins by A Little Fish in the Kitchen
• Vegan Pumpkin Crepes by Happily Curated Chaos

Savory Recipes

• Fall Harvest Chowder by A Day in the Life on the Farm
• Pumpkin Chili by Cheese Curd In Paradise
• Pumpkin Ravioli by Cindy's Recipes and Writings
• Spiced Pumpkin Hummus by Our Good Life
• Spicy Thai Curry Pumpkin Noodle Soup by Making Miracles

Dessert Recipes

• Candied Pumpkin Pie by A Kitchen Hoor's Adventures
• Easy Pumpkin Turnovers w/ a Chocolate Toffee Drizzle by The Freshman Cook
• Maple Pumpkin Cheesecake by Shockingly Delicious
• Pumpkin Macarons by April Golightly
• Tikvenik - (Bulgarian Pumpkin Strudel) by Caroline's Cooking

 

 puff pastry, pumpkin, dessert, chocolate, toffee candy pieces, dessert, treats

Yield: 10-12

Author: The Freshman Cook

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Easy Pumpkin Turnovers w/ a Chocolate Candy Drizzle

Ingredients:

Easy Pumpkin Turnovers w/ a Chocolate Candy Drizzle

• 1 cup Pumpkin
• 1/2 cup Brown Sugar
• 1/2 teaspoon Pumpkin Pie Spice
• 1 egg
• 1 Box Pepperidge Farm Puff Pastry
• Milk Chocolate
• Heath Milk Chocolate English Toffee Bits

Instructions:

1. Place pumpkin, brown sugar, pumpkin pie spice and egg in a medium size bowl.
2. Mix ingredients together.
3. Unroll the Puff Pastry and cut along the three lines where it was folded. Then cut each strip into four equal pieces. Don't worry about making them all the same size. It won't make any difference in the finished product.
4. Sprinkle the pumpkin pie spice over the pastry pieces. Place them on a cookie sheet or a pan to bake at 350 for 10-15 minutes.
5. Remove from the oven and let cool.
6. To melt the chocolate, pour it into a cup and add a little cream or milk. Microwave on medium for 10-15 seconds until melted. You want the consistency to be fairy loose so you can drizzle the chocolate.
7. Cut the pastries in half long ways, place the pumpkin filling on the top of the bottom, then place the top piece on. Once all the pastry is filled, drizzle the tops with the melted chocolate and sprinkle with the toffee bits!

https://www.thefreshmancook.com/2020/09/easy-pumpkin-turnovers-w-chocolate.html

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #Easy PumpkinTurnovers

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Summer Peach Bundles in a Sweet Mascarpone Sauce/#FestiveFoodieEvents

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Today I am celebrating peaches with a dessert I think you will love! We are starting off with fresh peaches, adding sugar, cinnamon, and nutmeg, and pouring it all into a pastry bundle, which we will surround with some sweet mascarpone sauce, that is to die for! This dessert is perfect to serve for any occasion, from a dinner party, to an intimate dinner for two. No matter how you enjoy it, you will want to make this tasty dessert whenever fresh peaches are available!

Summer Peach Bundles in a Sweet Mascarpone Sauce

(printable recipe at end of page)

(makes 2 bundles)

 4 fresh Peaches

1/4 cup brown Sugar

1/4 cup white Sugar

1/4 teaspoon ground Cinnamon

1/4 teaspoon ground Nutmeg

1 roll of Pillsbury Crescent Dough Sheets

4 Egg Yolks

2/3 cup Sugar

2 cups Mascarpone Cheese, softened

1 teaspoon Vanilla

4-5 ounces Chocolate                                 

                                  

Wash and peel the peaches.

Cut the peaches in to half pieces......

 then cut slices in half again.

Mix together the white and brown sugar.

Add the peaches to a pan you can mix them up in. Add both sugars and mix. Cover and refrigerate for approx. 30 minutes. It can be longer if needed. Preheat oven to 350 degrees.

Unroll the crescent dough with the dough lengthwise in front of you.  Cut the dough from the bottom to the top, creating two identical pieces side by side. Place fruit in the center of each piece.

Pull up the sides and twist the top. The dough holds together very well.

Bake in the oven for 10-15 minutes.

After about 5-6 minutes, if you are happy with the browning on the top of the stem, cover it with a piece of foil, so it won't get any darker or burn. The stem on the bundle on the left side of the picture started to lean a little, so I used a long skewer to prop it up a little.

Let the bundles cool completely. While they are cooling, we can make the cream sauce.

Mix the egg yolks and the sugar in a heatproof bowl. Set bowl over a pan of very hot, but not boiling, water. You don't want the water to touch the bottom of the bowl.

Use an electric mixer set on medium speed and beat the eggs and sugar for 3-5 minutes, or until the mix becomes thick. Once the mixer is leaving a trail in the mix, it is thick enough. Remove from heat and allow to cool completely.

In a large bowl, mix together the softened mascarpone and the vanilla. Add the egg yolk mix to it and beat until smooth. Cover and refrigerate until ready to use. 

 

Swirl some of the sauce on to your plate for presentation and amazing flavor! Start in the middle, and using the back of a spoon, swirl bigger and wider until you have the size you want. If you need to add more sauce, add it to the top of what is already there, and it will blend in while you are swirling.

 

Place the bundle on the plate and swirl with chocolate if you want to!

Enjoy!

 

Thank you for stopping by today! I am so happy that you did! 

Keep scrolling down the page and find many more peach recipes from my blogging friends! They all look amazing! At the bottom of the page is a printable recipe for these Peach Bundles in a Sweet Mascarpone Sauce. Let me know if you try it and what you think!

• Fresh Peach Iced Tea from Palatable Pastime 

• Keto-friendly Danish with Fresh Peaches from Our Good Life 

• Peach Cobbler + Epitaph for a Peach from Culinary Adventures with Camilla 

• Peach Cobbler Dump Cake With Fresh Peaches from Our Crafty Mom 

• Peach Cobbler Moonshine from Our Crafty Cocktails

• Peach Crumble from A Day in the Life on the Farm

• Peach Upside Down Cake from The Redhead Baker  

• Peachy French Toast from Making Miracles 

• Summer Peach Bundles in a Sweet Mascarpone Sauce from The Freshman Cook

Print

Peach Bundles in a Sweet Mascarpone Sauce

Yield: 2

Author: The Freshman Cook

Ingredients:

• 4 fresh Peaches
• 1/4 cup brown Sugar
• 1/4 cup white Sugar
• 1/4 teaspoon ground Cinnamon
• 1/4 teaspoon ground Nutmeg
• 1 roll of Pillsbury Crescent Dough Sheets
• 4 Egg Yolks
• 2/3 cup Sugar
• 2 cups Mascarpone Cheese, softened
• 1 teaspoon Vanilla
• 4-5 ounces Chocolate

Instructions:

1. Wash and peel the peaches.
2. Cut the peaches in to half pieces then cut slices in half again.
3. Mix together the white and brown sugar.
4. Add the peaches to a pan you can mix them up in. Add both sugars and mix. Cover and refrigerate for approx. 30 minutes. It can be longer if needed. Preheat oven to 350 degrees.
5. Unroll the crescent dough with the dough lengthwise in front of you. Cut the dough from the bottom to the top, creating two identical pieces side by side. Place fruit in the center of each piece.
6. Pull up the sides and twist the top. The dough holds together very well.
7. After about 5-6 minutes, if you are happy with the browning on the top of the stem, cover it with a piece of foil, so it won't get any darker or burn. The stem on the bundle on the left side of the picture started to lean a little, so I used a long skewer to prop it up a little.
8. Let the bundles cool completely. While they are cooling, we can make the cream sauce.
9. Mix the egg yolks and the sugar in a heatproof bowl. Set bowl over a pan of very hot, but not boiling, water. You don't want the water to touch the bottom of the bowl.
10. Use an electric mixer set on medium speed and beat the eggs and sugar for 3-5 minutes, or until the mix becomes thick. Once the mixer is leaving a trail in the mix, it is thick enough. Remove from heat and allow to cool completely.
11. In a large bowl, mix together the softened mascarpone and the vanilla. Add the egg yolk mix to it and beat until smooth.
12. Cover and refrigerate until ready to use.
13. Swirl some of the sauce on to your plate for presentation and amazing flavor! Start in the middle, and using the back of a spoon, swirl bigger and wider until you have the size you want. If you need to add more sauce, add it to the top of what is already there, and it will blend in while you are swirling.
14. Place the bundle on the plate and swirl with chocolate if you want to!
15. Enjoy!

https://www.thefreshmancook.com/2020/09/peach-bundles-in-sweet-mascarpone.html

Fresh Peaches, Sweet Mascarpone Cheese Sauce, Bundles, pastry

dessert, treats

Dessert

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #Sweet Mascarpone Peach Bundles

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