Deconstructed Peach (or apple) Crisp

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Summer fruit is here! I’m sad that I have only just now posted a recipe featuring these nature’s delights. Peaches and nectarines are among my favorite fruits ever. Their sweet fragrance, slight sour bite, and luscious juicy texture make me weak in the knees. In fact, I am feeling saddened at the thought that fall is quickly coming, and these nectar-filled treasures will no longer grace the shelves of my grocery store. Well, better late than never.

Anyone who is familiar with my cooking preferences and style knows that I have little patience or skill when it comes to pastries, cakes, or any elaborate baking. I have an innate inability to follow directions when it comes to cooking. I feel like a rebel whenever I read a recipe, because I will almost surely veer from it. It gives a sense of satisfaction knowing that I can do whatever I want, despite what others say in their recipes. Yes, I realize this is ironic because I am also sharing recipes and attempting to instruct others on how to prepare food. Usually things work out just fine because I have developed my own sense of proportion and flavor with regards to savory foods. Unfortunately, in the world of baking, only a select few highly skilled bakers can successfully pull this off. This is why I made a peach crisp. Not a cake, not a pie, or a cobbler. Making a fruit crisp is much more forgiving than other sweets, which is why it is one of my go-to recipes for a dessert fit for entertaining.

Cooking Tips

Since peaches are in season, I made good use of them. Pitting and coring them was a huge drain of my energy, but it was all worth it in the end. Other fruits can be used for this fruit crisp, including apples, plums, blueberries, or any other berries. I’m a fan of apple crisps because apples are available year-round in the United States.

I would recommend using less cinnamon if you choose to make a fruit crisp using a berry. Cinnamon does not play as well with berries as it does with apples or peaches. I would recommend using more vanilla extract and omit the cinnamon from the fruit mixture. It should be fine in the crispy topping.

I purposely prepared the fruit separately from the crispy topping. Just like the famed Mary Berry and Paul Hollywood, I dislike soggy textures for baked goods. Which is why this peach crisp is a deconstructed one. I recommend combining the crispy topping with the fruit only when serving it. Otherwise, keep them separate.

Add more salt to bring out the richness in this dessert.

 

Servings: 4-6
Prep Time: 15 minutes
Cooking Time: 30 minutes

Ingredients
5-6 peaches, peeled, cored, and sliced
1 tsp cinnamon
1 tsp vanilla extract
juice of ½ lemon
½ cup brown sugar

¾ cup oats
¾ cup flour
1 tsp cinnamon
½ cup butter, cut into cubes, cold
½ cup brown sugar
large pinch of salt to taste

Preheat oven to 350 degrees.

Prepare crispy topping separately from peaches. Mix together oats, flour, cinnamon, salt, and brown sugar until they are well-combined.

Using a pastry cutter, mix butter into flour and oat mixture. Make sure your butter is cold. Continue to cut butter into mixture until the texture resembles small peas.

Place oat mixture onto a lined baking sheet and spread onto baking sheet in an even layer. Allow to bake for approximately 20-25 minutes or until golden brown.

While crispy topping is baking, prepare peach mixture. Add peaches, cinnamon, vanilla extract, lemon juice, and brown sugar into a large sauce pan. Turn fire on medium and allow peaches to cook down. Toss gently every few minutes for even cooking. Cook about 10-15 minutes, and then cover with lid, turn off the fire, and allow peaches to sit for at least 10 minutes. This will prevent the peaches from overcooking.

When crispy topping is done, remove from oven and allow to cool.

When ready to serve, scoop a spoonful of simmered peaches and top with crispy oat topping, and serve with ice cream or whipped cream.

Enjoy!

 

 

Strawberry Tiramisu

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Warmer weather means one important thing for me: summer fruits! Berries, melons, mangoes, and peaches galore! Don’t even get me started. Strawberries have come back in season, just in time for Mother’s Day desserts! This year, I decided to make some strawberry tiramisu (essentially a trifle) for my mom and mother-in-law. Asian people have specific taste when it comes to their desserts: they like them with reduced sugar compared to American desserts. Many desserts made by American and French bakeries are often cloyingly sweet-too intense for me. The thing is, we can adjust our taste buds to be able to appreciate sweet and salty flavors without overdoing our seasonings. Whenever I look up desserts recipes, I always adjust the sugar to 1/3 – ½ of what the recipe calls for. That usually gives me the perfect amount of sweetness without falling into a diabetic coma.

In California, May is not exactly the best month to enjoy fresh strawberries. This is the beginning of strawberry season, which means the berries are often more bland or sour. When I take a gamble and buy some fresh strawberries, I’m never sure what I’m going to get. Which is why I love having strawberry dessert recipes on hand so that I can repurpose the strawberries if they are not sweet enough on their own to eat by themselves. I often make strawberry jam from strawberries that are just under or past their peak ripeness. I come from a family that firmly believes in wasting as little as possible so we try to be resourceful when it comes to preserving our food and stretching it that extra mile.

The strawberry tiramisu recipe that I’ve prepared can easily be altered using other summer fruits, including blueberries, blackberries, peaches, or even mango. In writing this, I suddenly feel the urge to experiment with all these other fruits! Tiramisu can use different cream bases along with mascarpone. I personally love crème patisserie and anything custard-related really. So I combined crème patisserie with mascarpone to create a delicious pillow of creaminess to cushion the bite of the cake and tartness of strawberry. Hope you enjoy!

Cooking notes/tips:

When in doubt, always put less sugar than you think a recipe will need. You can always add more sugar, but you cannot take it away once it has been added. Think about the sweetness level of all your ingredients. I knew that the sponge cake I was using had a higher level of sugar, so I made sure to make my strawberry jam and crème patisserie/mascarpone cream mixture minimally sweet to create balance in this dessert.

Tiramisu is traditionally made with lady fingers, but prepared vanilla sponge cake or angel food cake can be wonderful substitutes.

I almost always make tiramisu the day before because you need time for the cake or lady fingers to soak up the flavorful liquid with which you have doused it.

Recipe
Serves 24
Cooking Time: 40 minutes
Prep Time: 20 minutes
Total Time: 60 minutes

Ingredients
2 loaves sponge cake
3 egg yolks
6 eggs
4 cups 2% milk
¾ cup corn starch
¾ cup sugar
1 tbsp vanilla extract
3 containers (24 oz) mascarpone
5 lbs fresh strawberries
½ cup white sugar
3 cups whipping cream
1 tsp vanilla extract
2 tbsp powdered sugar

Directions

Strawberry Jam:

Wash strawberries and place in a large saucepan. Reserve 24 strawberries for decoration at the end. Add sugar. Turn on high heat and allow to boil and reduce for approximately 30 minutes. Stir occasionally. When liquid begins to reduce, lower heat to medium or medium-low. Continue simmering until jam begins to thicken.

Optional: use immersion blender to blend the chunks out of the jam

Allow to cool for approximately 20 minutes. Set aside.

Crème Patisserie:

Heat milk in a sauce pan

In a large mixing bowl, whisk eggs, egg yolks, sugar, and corn starch together.

When milk almost comes to a boil, slowly whisk milk into egg mixture, one ladle at a time. This will heat the egg mixture. After egg mixture has become warm, add the rest of the milk and whisk into egg mixture.

Return the mixture to saucepan and heat on medium until it thickens to the consistency of a thin pudding. Whisk constantly to prevent curdling of egg mixture.

When crème patisserie is at the desired consistency, immediately remove from heat. Continue whisking and add in vanilla extract and mascarpone.

Transfer to a large clean bowl. Pass through a sieve when transferring to the bowl to ensure a smooth mixture (or at least pass the mixture from the bottom of the sauce pan through the sieve to prevent clumps from getting in).

Cover with plastic wrap, allowing the plastic to make contact with the top of the crème patisserie. Refrigerate for at least 30 minutes.

Tiramisu Assembly:

Find a large square or rectangular container that is at least 4 inches in height.

Cut sponge cake into ½ inch thick slices and place a thin layer of cake onto the container.

Spread a generous layer of strawberry jam on top of the cake layer.

Spread a generous layer of crème patisserie/mascarpone cream mixture on top of jam layer.

Repeat until there are at least 2 complete sets of layers. Top the last layer of crème patisserie with a generous layer of strawberry jam.

Refrigerate at least 2 hours.

Serve with fresh whipped cream and fresh strawberries. To prepare Chantilly cream, place whipping cream, powdered sugar, and vanilla extract into a mixer or mixing bowl. Whip for 3-5 minutes, or until soft peaks form on the cream.

Decorate to your heart’s content and enjoy with friends and family!