Probably one of this year's most challenging fruits to reproduce in glass, I think; but everyone did a great job on their plates! (Photo above, top row left to right: Dorothy, Patty, Sara; bottom row left to right: Cat, Kathy.)
Dorothy (above) was the recipe contest winner with her TEN SEASONS dessert - which included BACON as an ingredient! Definitely a unique recipe, as Dorothy made it up just for this contest! Yummy, too, with the whipped cream on top and blackberry/mint garnish. Here is her recipe - photos of the dishes are at the bottom of the post. (I was only able to get photos of the steps that Dorothy completed in my kitchen.)
TEN SEASONS (Makes 6 pastries)
- Puff Pastry Shells
- Fresh peaches, peeled and sliced (Dorothy recommends Colorado peaches)
- Bacon, cooked crisp, then crumbled
- Cinnamon-Sugar (Dorothy also added cardamom)
- Whipping Cream
- Mint Sprigs & Berries for garnish
Pour some cheese filling into each partially baked shell; bake another 10-15 minutes. The filling needs to be cooked, but don't let the shells become too dark! Allow shells to cool before proceeding.
Arrange sliced peaches (as artistically as possible) on top of each cooled pastry shell.
Top with bacon bits,
and sprinkle generously with cinnamon-sugar-spice mix.
Place pastries under broiler
until the sugar forms a crust - but do not burn! (We set the timer for 2 minutes, but it took less than 2 minutes for the crust to form, so watch it carefully!)
Whip the cream until stiff. Using a pastry bag, pipe the whipped cream attractively on top of the sugar crust.
Garnish each with a mint sprig and a berry (Dorothy used blackberries).
- 2 oz. cream cheese, softened
- 1/4 C. sugar
- 1 egg
- 3/8 C. whipping cream or half & half
- Cream together the cream cheese and sugar.
- Add egg and cream; beat together until smooth.