Golden peaches, nestling among rich red raspberries on a bed of featherlight pastry, bring the sweetness of summer to the table.
ingredients
serves: 4
4 firm, ripe peaches
3 tablespoons good-quality raspberry conserve
5 tablespoons sweet butter
3 pastry sheets (each 12 x 17-inches) phyllo pastry
2/3 cup fresh raspberries
2 tablespoons Confectioner’s sugar
to serve:
cream or creme fraiche
method
1. Preheat the oven to 200°C (400°F). Rinse, dry, halve, stone and slice the peaches. Melt the conserve over a low heat and sieve it into a cup or ramekin. Put some hot water from the tap into a small bowl and stand the container of conserve in the water to keep it warm.
2. Gently melt the butter, then cut the filo pastry into 12 rectangles about 10 x 4 1/2 inch. The exact size of the rectangles does not matter too much, as the pastry will be crumpled into pleats.
3. Lightly brush a baking sheet with some of the melted butter. Place one filo strip on the baking sheet and brush it with butter. Lay another strip on top and brush it with butter, then repeat with the third strip to make the base of one croustade. Repeat the process, to make three more bases.
4. Place your hands at the short ends of each of the pastry rectangles and gently push the ends together, pleating and scrunching until you have made a 'corrugated' croustade about 6 x 4 1/2 inch.
5. Arrange the peach slices inside the folds on top of the pastry Rinse and dry the raspberries and scatter them over the top. Brush with the conserve and bake the croustades for 15 - 20 minutes, or until the pastry has turned crisp and golden. Then transfer them to individual dishes and serve them hot or warm, dredged with Confectioner’s sugar, with the cream or creme fraiche.
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