Grilled Plum and Nectarine Crostata
I love quick easy and rustic food on a hot summer day ands nothing hits the spot more than a light dessert made with local and seasonal fruit. I recently saw this recipe n the Food Network and I love Giada De Laurentiis so I thought why not give it a bash!
Serves: 6
Ingredients
Crostata:
One 9-inch-round unroll-and-bake refrigerated pie crust, thawed
1 teaspoon olive oil, for the grill pan
1 pound fresh peaches, peeled, pitted and halved (about 2 large or one 10-ounce bag frozen peaches, thawed)
1 teaspoon white balsamic vinegar
1/3 cup sugar
2 tablespoons unsalted butter, at room temperature
1 1/2 teaspoons lemon juice (from 1/2 small lemon)
Pinch fine sea salt
Crostata:
One 9-inch-round unroll-and-bake refrigerated pie crust, thawed
1 teaspoon olive oil, for the grill pan
1 pound fresh peaches, peeled, pitted and halved (about 2 large or one 10-ounce bag frozen peaches, thawed)
1 teaspoon white balsamic vinegar
1/3 cup sugar
2 tablespoons unsalted butter, at room temperature
1 1/2 teaspoons lemon juice (from 1/2 small lemon)
Pinch fine sea salt
Vanilla Marscapone:
1 cup marscapone cheese
1 cup marscapone cheese
1 tsp vanilla essence
2 tbsps sugar
Method
For the crostata:
For the crostata:
Preheat the oven to 190'c. Place the pie crust on a parchment-lined baking sheet.
Place a grill pan (cast iron) over medium-high heat or preheat a gas or charcoal grill. Drizzle the oil over the grill pan. Drizzle the peach halves with the balsamic vinegar, then grill flat-side down until softened and grill-marked, 3 to 4 minutes. Slice the peaches into wedges and arrange in a circle over the crust, leaving a 2-inch border.
Fold the dough
border over the filling to form an 8-inch round, pinch to seal any cracks in the dough.
** this is super important as all my caramel ran out of the hidden cracks , I was not impressed.
Place a grill pan (cast iron) over medium-high heat or preheat a gas or charcoal grill. Drizzle the oil over the grill pan. Drizzle the peach halves with the balsamic vinegar, then grill flat-side down until softened and grill-marked, 3 to 4 minutes. Slice the peaches into wedges and arrange in a circle over the crust, leaving a 2-inch border.
** this is super important as all my caramel ran out of the hidden cracks , I was not impressed.
Combine the sugar and 2 tablespoons water in a small saucepan and
cook without stirring until it has become a deep amber color, about 5
minutes. Remove from the heat and slowly whisk in the butter ( do not substitute butter for anything else), lemon
juice and salt.
Immediately pour the caramel over the peach slices.
Bake the crostata until golden, 20 to 25 minutes.
For the Vanilla Marscapone:
Bake the crostata until golden, 20 to 25 minutes.
For the Vanilla Marscapone:
Meanwhile, combine the marscapone,
sugar and vanilla in the bowl of an electric mixer. Whip until the mixture is soft and fluffy.
Let the crostata cool for 15 minutes to let the caramel settle, then cut into wedges and serve with a dollop of vanilla marscapone cheese.
Recipe based on Food Networks - Giada De Laurentiis Recipe
Let the crostata cool for 15 minutes to let the caramel settle, then cut into wedges and serve with a dollop of vanilla marscapone cheese.
Recipe based on Food Networks - Giada De Laurentiis Recipe
My
clients loved this crostata , I baked it for one of my salon days. The
fact that you can use seasonal fruit makes it all the more special ...
loved it!
Oh yes, did I mention it's super quick to make!
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