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

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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

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

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Peachy Blueberry Hand Pies / #BlueberryWeek

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Today I am sharing a recipe for Peachy Blueberry Hand Pies as part of #BlueberryWeek! This is a simple and quick-to-make recipe. That is because I used pre-made pie crust that you can buy at the grocery. I actually prefer to make my own pie crust when I need it, but life is often times busy and complicated, and sometimes making pie crust is just not on the schedule. But being busy is not an acceptable reason to not be able to enjoy these cute and tasty Peachy Blueberry Hand Pies! 

Don't forget to check out all the tasty recipes from my fellow #BlueberryWeek bloggers. The list is at the bottom of this page and there are a lot of  incredible recipes to check out!

Peachy Blueberry Hand Pies 
(makes 8-10 hand pies)
(printable recipe at end of page)

1 pint Fresh Blueberries
2 pounds Fresh Peaches
1/2 of a medium lemon, juiced
1/4 teaspoon Vanilla
1/4 cup light Brown Sugar
1 tablespoon  Cornstarch
2 tablespoons Butter, melted
1 box pre-made Pie Crust Dough
1 3 1/2" Circle Cookie Cutter 
1/4 cup sugar for sprinkling on top 

Peel and chop your peaches into smaller than bite size pieces. Add the chopped peaches and the blueberries into a large bowl. Add the lemon juice, vanilla, light brown sugar and the corn starch to the bowl and mix together. 

Roll out the pie dough so it is smooth. Use the cookie cutter to cut out the pie circles.  I used a 3 1/2" circle, but you can use larger or even smaller. The problem with the smaller circle is that it can only handle a very small amount of filling, making your pie mostly crust. But experiment with sizes to find the one you like! 

Use a brush to spread the melted butter around all of the dough circles. This will help the two pieces of dough stay together when they are baking.

 Place the filling into the middle of the dough.

Place another circle of dough on top of the fruit. Use a fork to go around the edge of the pie and crimp the two sides together. Use the tip of a knife to put a small slit in the top of the dough to allow heat to escape. Sprinkle sugar on top.

You could also use brown sugar on top, if you want. It gives a great flavor to the pie. Place the pies in the oven and bake at 350 degrees for approximately 8-10 minutes. They don't take long, but keep an eye on them for the last couple minutes, in case you need to add more time.

 Enjoy!

Scroll down to see all the incredible Blueberry Recipes from my fellow bloggers. So many tasty recipes to choose from!

Thank you to Family Around the Table and Christie from A Kitchen Hoor's Adventures for hosting #BlueberryWeek. More than 20 top notch bloggers are sharing a variety of blueberry recipes from breakfast to dessert. Follow #BlueberryWeek on social media so you don't miss one delicious recipe!

Blueberry Week Recipes

 Breakfast

• Blueberry Cheesecake Crescent Coffee Braid by Palatable Pastime
• Blueberry Orange Bread by Family Around the Table
• Fluffy Blueberry Buttermilk Pancakes by Food Above Gold
• Glazed Blueberry Banana Coconut Bread by Jolene's Recipe Journal

Drinks & Appetizers

• Blueberry Peach Lemonade by Hezzi-D's Books and Cooks
• Blueberry Lime Margaritas by The Baking Fairy

Dinner

• Bare Knuckle Bourbon Blueberry Barbecue Sauce by A Kitchen Hoor's Adventures
• Summer Salad with Greens, Microflowers, and Berries by Culinary Adventures with Camilla

Dessert

• Blueberry Galette by Caroline's Cooking
• Blueberry Goat Cheese Ice Cream Bars by Crumb Top Baking
• Blueberry Crumb Bars by Sweet Beginnings
• Peachy Blueberry Hand Pies by The Freshman Cook
• Rosemary Linzer Cookies with Blueberry Preserves by The Spiffy Cookie

Peachy Blueberry Hand Pies

Yield: 8-10 Pies

Author: The Freshman Cook

ingredients:

• 1 pint Fresh Blueberries
• 2 pounds Fresh Peaches
• 1/2 of a medium lemon, juiced
• 1/4 teaspoon Vanilla
• 1/4 cup light Brown Sugar
• 1 tablespoon Cornstarch
• 2 tablespoons Butter, melted
• 1 box pre-made Pie Crust Dough
• 1 3 1/2" Circle Cookie Cutter
• 1/4 cup sugar for sprinkling on top

instructions:

How to cook Peachy Blueberry Hand Pies

1. Peel and chop your peaches into smaller than bite size pieces. Add the chopped peaches and the blueberries into a large bowl. Add the lemon juice, vanilla, light brown sugar and the corn starch to the bowl and mix together.
2. Roll out the pie dough so it is smooth. Use the cookie cutter to cut out the pie circles. I used a 3 1/2" circle, but you can use larger or even smaller. The problem with the smaller circle is that it can only handle a very small amount of filling, making your pie mostly crust. But experiment with sizes to find the one you like!
3. Use a brush to spread the melted butter around all of the dough circles. This will help the two pieces of dough stay together when they are baking.
4. Place the filling into the middle of the dough.
5. Place another circle of dough on top of the fruit. Use a fork to go around the edge of the pie and crimp the two sides together. Use the tip of a knife to put a small slit in the top of the dough to allow heat to escape. Sprinkle sugar on top.
6. You could also use brown sugar on top, if you want. It gives a great flavor to the pie. Place the pies in the oven and bake at 350 degrees for approximately 8-10 minutes. They don't take long, but keep an eye on them for the last couple minutes, in case you need to add more time.
7. Enjoy!

https://www.thefreshmancook.com/2019/07/peachy-blueberry-hand-pies-blueberryweek.html

dessert, pie, blueberry, hand pies, peaches

desserts, pies

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