Stone Fruit Bonanza ~ 盛夏の核果響宴

I have been enjoying quite a few stone fruit recipes recently due to endless supply of yummy peaches, nectarines, and apricots from my dear friends at the Kashiwase Farm. I am grateful to their generosity and I tried to repay them with the desserts made from these fruits. They seem to enjoy them as much as I do and I hope you will too^^

I have bookmarked the page for the roasted apricots with chamomile from Claudia Fleming’s The Last Course as soon as I saw the recipe. I just love the idea of cooking with flowers =) It sounds so appealing yet seems easy to make and I know it is going to taste great since I had a taste of another dessert using a recipe from this same book! Yes, the taste was as promising as the ingredients gave away - tender, luscious, and gently perfumed. They were lovely just as is but CF suggested serving it as a topping to plain cake and ice cream, which I’m yet to try.

Not long ago, I spent a day making feullitage or puff pastry dough and I still have some left over so I thought some fruit tarts would go well with the roasted apricots. It was very simple, all I did was poached some apricot and yellow peaches in vanilla and star anise infused syrup and baked with the pastry. While still warm, I brushed some syrup on the tarts then serve. Easy but nothing short of deliciousness! Oh, these pair well with ice cream too.

Next up is a Wa-fu or Japanese style tiramisu. When I saw this gorgeous post by one of my all time favorite bloggers, I just couldn’t wait to get started!! The flavor combination – apricot and matcha – sounds so intrigue and exciting! The apricots were cooked until tender in vanilla syrup then made into purée to fold into whipped cream to make the mousse. Although the matcha sponge was yummy but I had to use a different recipe because I thought it tasted too subtle and I like a more intense flavor. The tangy sweet mousse paired with fragrant matcha sponge, feather-light mascarpone cream and a generous dust of unsweetened cocoa powder simultaneously underscore and complement each other. Rich was not the word to describe this cake, it is more of a taste of summery freshness! Oh, I piped some left over mousse into small molds and made bite size cakes too^^

I also made a cheesecake with yellow peach at the request of my mom for her to share with her co-workers. I prepared the peach purée the same way that I did with the apricots then added some pâte de peche (peach paste) to enhance the flavor. Once the cheese mixture was set, I arranged thin slices of peach on top then added a thin layer of peach jelly, made with the syrup and agar powder.

I know I have been posting lots of fruit desserts lately but I just can’t help it! Summer has so much lovely fruits to offer and I like to cook with what’s in season =)




Roasted apricots with chamomile
serves 4

1 ½ cups sugar
¼ cup fresh chamomile flowers or 1 chamomile tea bag
1 vanilla bean, split lengthwise, seeds scraped out
8 apricots, unpeeled, halved and pitted
1 cup water

Preheat the oven to 375°F/185°C. Combine the sugar and water in a saucepan and bring to a boil over high heat. Add the vanilla pod and seeds, chamomile flowers (or tea bag), then simmer for about 5 minutes over medium heat. Remove from heat and strain through a fine sieve into a baking dish or roasting tray.

Arrange the apricots in the syrup, cut side down, roast for about 10 minutes. Turn them over, baste with the syrup and roast for another 5 minutes until tender. Serve warm.

The apricots will keep for 3 days, refrigerated.

Vanilla spice poached apricot & yellow peach tarts

1/3 recipe of homemade feullitage or 2 sheets of store-brought puff pastry
1 large yellow peach, peeled, finely sliced and pitted
4 apricots, unpeeled, halved and pitted
2 tbsp unsalted butter, diced
1 vanilla bean, split lengthwise, seeds scraped out
1 star anise
1 ¼ cups sugar
50ml white wine
200ml water

For the egg wash:
1 large egg yolk
1tsp water

Some flour, for work surface

Remove the feullitage out the freezer 10 minutes before. On a slightly floured work surface; roll out the feullitage to a 5mm/¼in thick square. Stamp out 3in/5in ~ 7.5cm/12.5cm rounds using cookie cutters, prick all over with a fork then return the dough to the freezer to firm up. Preheat the oven to 350°F/175°C.

Combine the sugar, water, white wine, star anise and vanilla pod + seeds in a saucepan and bring to a boil over high heat, then turn heat down to medium and simmer for about 2 minutes. Add the apricots to the hot syrup and let poach for 3 minutes; removed. Add the peach slices to the hot syrup and let poach for 2 minutes, removed. Simmer the syrup down to two thirds of its original volume then strain, discard the solid and reserve the syrup.

Beat the egg yolk with the water to make the egg wash. Set aside. Take the feullitage out the freezer and transfer them to a baking sheet lined with parchment paper. Using a knife, score but not cut all the way through a ¼ inch boarder all around, then brush with egg wash but avoid the boarders.

Arrange 2 apricot halves on each 3in rounds and peach slices on the 5in rounds (within the boarders), then dot with diced butter. Place in oven and bake for 25 - 30 minutes or until golden. Transfer to a cooling rack and let cool for 5 minutes. Brush the tarts with the reserved syrup. Serve warm.



Apricot and Matcha Tiramisu
makes 4 3in x 3in squares

Matcha génoise
100g granulated sugar
70g all purpose flour
15g matcha
20g unsalted butter, melted and cooled
3 large eggs

Apricot mousse
350g apricots (after pitting)
250ml water
100g sugar
1 vanilla bean (cut lengthwise, seeds scraped out)
4g gelatine sheet
150ml heavy cream
2 egg whites
75g caster sugar

Mascarpone cream
100ml heavy cream
15g caster sugar (you may not need it if you’re using tinned apricots)
30g mascarpone cheese

For the matcha génoise:
Brings a small pot of water to boil, set aside. Melt the butter in a microwave, set aside to cool.

Lightly butter a 12 x 9in/28 x 24cm roll cake pan and line it with parchment paper. Sift together flour and matcha, set aside. Preheat oven to 360°F/180°C.

Using a handheld mixer, beat the eggs together in a heatproof bowl then add sugar and beat until blended. Place the bowl over the pot of boil water and continue to beat over medium speed until it is foamy and warm to the touch. Remove from heat, continue to beat in a circular motion until it doubles in volume and soft peaks form. Gradually add in the sifted matcha flour mix using a rubber spatula and fold gently until incorporated. Add in the melted butter, quickly fold until completely incorporated.

Pour the batter into the prepared pan, spread and smooth out the batter using the spatula. Tap the pan slightly on the counter to release any air bubbles, place into the preheated oven and bake for 15 minutes. Turn out onto a wire rack to cool completely.

To make the apricot mousse:
Soak the gelatine in cold water. Place the water, 100g sugar and vanilla seeds (as well as the pod) in a saucepan over medium heat. When the sugar has dissolved, add the apricots and simmer for about 5 minutes until just tender. When cool, strain the apricots through a fine sieve (you’ll get about 250g purée) and add 50ml syrup from the pan. Reserve some syrup and discard the solids.

(If you’re using tinned apricots, puree 250g fruit and strain through a fine sieve then add 50ml syrup from the tin. Reserve some syrup for soaking the sponge.)

Squeeze out the gelatine, melt in a bain marie and stir into the puree. Whip the double cream into soft peaks (it’s important that the purée and cream have a similar consistency). Make the meringue with the egg whites and 75g sugar – whip the egg white until foamy, add the sugar a little at a time, whipping as you go along. When the purée is slightly set, gently fold the cream and meringue into it.

To make the mascarpone cream:
Place the double cream and sugar in a bowl and whip into soft peaks then mix the cheese in.

To assemble the cake:
Cut 4 pieces of sponge to the size of your mold. Place the sponge in the mold as a base and brush with the left over syrup, pour the mousse, then place the other sponge on top.

Freeze the cake until firm enough to slice (you don’t need to but it helps to cut neatly), layer the mascarpone cream on top and dust with cocoa powder just before serving.

Peach Flavor Chilled Cheesecake
makes one 18cm/6in round cake

Peach purée
2 large yellow peach, skinned, pitted, sliced
1tsp vanilla extract
1cup sugar
50ml white wine
200ml water

Crust
100g honey graham crackers
50g unsalted butter

Peach cheesecake mixture
200g cream cheese
50g mascarpone cheese
200ml whipping cream
100g condensed milk
50g peach purée
1tbsp pâte de peche
5g gelatine sheet

Peach Jelly
200ml peach syrup (add water if you don’t have enough)
8g agar powder (Kanten/寒天- かんてん)
1tbsp lemon juice
1tbs Amaretto liquor

Prep:
- Wrap the cream cheese in plastic food wrap and place in microwave on low for 1 minute to soften it.
- Soak the leaf gelatine in a bowl of ice water for a few minutes to soften it. Squeeze off excess water, set aside.

For the peach purée:
Combine the sugar, water, and the white wine in a saucepan and bring to a boil over high heat, then turn heat down to medium and simmer for about 2 minutes. Add the yellow peaches to the hot syrup and let poach for 3-5 minutes then remove from heat. When cool, strain the peaches through a fine sieve. Add the vanilla extract and 35ml syrup from the pan to the purée. Strain, discard the solid and reserve the syrup.

For the crust:
Preheat oven to 360°F/180°C. Break the crackers into small pieces, then place into a zip lock bag or any heavy weight plastic bag (remove air bubbles), and crush + roll using a rolling pin until crackers become fine crumb. Place butter in microwave and heat for 30sec – 1min over medium heat. Pour melted butter into the bag, remove air bubble and close the bag, then shake it to mix the two. Pour this mix into the cake pan; using the back of a large spoon, press crumb firmly to pan until packed. Bake for 20 minutes then cool on wire rack.

For the peach cheesecake:
Place the cream cheese in a mixing bowl. Using a whisk, whisk cream cheese until blended; add the mascarpone cheese and whish until blended then add in other ingredients in the following order: --> condensed milk --> peach purée --> cream --> pâte de peche, make sure that each item is well blended before adding another; set aside.

Place the pre-soaked gelatine and 1 tablespoon of cream in a heatproof bowl then place in microwave and cook for 30 seconds on low heat to melt the gelatine. Cool it in a cold water bath then gradually pour the melted gelatine into the cream cheese mixture while stirring non-stop. Mix well until combined then strain the cheese mixture, pour into the cake pan and then place in fridge and leave to set for 2-3 hours.

Skin, core, and slice a yellow peach then arrange the slices on top of one another in a circle on the set cheesecake; place back into the fridge.

For the peach jelly:
Pour the strained syrup into a saucepan then sift in the agar powder and cook over low heat. Once it reaches 150°F/75°C, remove from heat and place saucepan in a cold water bath. When it cools to room temperature, add the lemon juice and amaretto. Slowly pour it into the cake pan from the side and let set for an hour.

To unmold the cakes:
Wrap a hot towel around the cake mold for 10 second then push it out.




夏季是核果橫行的季節﹐這樣說應該沒人會不認同吧﹗最近常享用這些水嫩多汁的核果﹐也很常用它們製作甜點及點心。說來還得謝謝在Kashiwase Farm工作的朋友們不停的提供這些有機培植的時果。吃了那麼多﹐我也很不好意思﹐只有以甜點回報她們了。可是給她們送去的甜點越多﹐送來的水果的盒數就越多﹐我想這應該是她們喜歡吃﹐莫非是要我做多一點送她們的意思^^

這道洋甘菊烤杏桃是我翻Claudia Fleming的The Last Course甜點書時其中一個黏了標籤要製作的甜點﹐只因喜歡以花卉來製作甜點的方子。看起來是頗簡單的甜點﹐不過由於做過這位女甜點主廚的其它甜點的方子﹐對她充滿驚喜及創意的材料配搭很有信心﹐所以還是很期待。不用多說味道很美味﹔杏桃經慢烤後釋放更甜美的果香﹐且還帶有淡淡的清雅花香。除了單吃﹐CF還建議將烤杏桃作為較單調乳酪蛋糕或冰淇淋的配料﹐為平平無奇的它們添加色彩。

我不喜歡吃市售的果塔﹐總覺得添加了很多有的沒的﹐味道並不討喜﹐所以總是喜歡自己動手做。剛好不久前耗了一天半的時間反覆摺疊製作出有著無比酥脆口感的千層派皮﹐想說配核果做成餡塔應該和烤杏桃很搭。做法很簡單 – 將用香草﹑八角茴香﹑糖跟白酒泡煮好的杏桃跟黃桃鋪在派皮上烘烤成金黃色﹐再刷一層香草茴香糖漿即成。雖然簡單﹐可味道讓人一口接著一口的吃過不停﹐配冰淇淋更是無敵 =)

再來是充滿和風的提拉米蘇。杏桃配抹茶這個組合怎麼樣? 很特別吧?﹗是一個阿Vi很喜歡的博客跟據某本日語甜點書的食譜演變出來的美的讓人心醉的一道甜點。將煮過的香草杏桃製作成杏桃果泥跟發泡鮮奶油做成酸甜適中的杏桃慕斯夾在兩片有著襲人淡雅茶香的抹茶海綿蛋糕間﹐跟著是一層綿密富乳香的馬斯卡朋奶油乳酪﹐最後是超濃厚的可可亞。跟著方子做出來的抹茶海綿蛋糕很美味﹐但抹茶味偏淡﹐由於喜歡重一點的﹐我改用另一個抹茶方子。除了做成小蛋糕﹐還做成一口小點呢~

我還應媽咪的要求製作了一個黃桃風味的冷藏式乳酪蛋糕讓她跟同事分享。以製作杏桃果泥雷同的方法做出黃桃果泥後﹐再混合奶油乳酪﹑馬斯卡朋乳酪做成乳酪糊。為了讓桃子的味道更鮮明﹐我加了少量的桃子濃縮糊。要是這樣稍嫌單調了點﹐所以加了一層透明果凍﹐讓賣相更引人。

呵呵。。。這次先post這些。Bon Appétit =)



洋甘菊烤杏桃
1 ½ 杯 砂糖
¼ 杯 新鮮洋甘菊或1個洋甘菊茶包
1條 香草豆﹐縱的開半﹐刮籽
8個 杏桃﹐開半﹐去核﹐留皮
1杯 水

預熱烤箱至375°F/185°C。將砂糖跟水倒進小鍋中﹐以高溫加熱至沸騰。加進香草豆跟籽﹑洋甘菊或茶包﹐然後轉中火熬煮5分鐘﹐離火。用濾網過濾糖漿﹐然後倒進耐熱烤盤中﹐跟著將杏桃切面朝下排列在烤盤中﹐先烤10分鐘﹐然後翻面沾上糖漿再烤5分鐘即可。最佳食用的溫度是微暖。佐香草冰淇淋﹑烤餡餅﹑味道是一級棒。

香草茴香核果餡塔

自製千層派皮3分1 的份量或2片市售的千層派皮
1個 大的黃桃﹐開半﹐去核﹐去皮﹐切薄片
4 個 杏桃﹐開半﹐去核﹐留皮
2湯匙 無鹽奶油 ﹐切丁
1條 香草豆﹐縱的開半﹐刮籽
1粒 八角茴香
1 ¼ 杯 砂糖
50ml 白酒
200ml 水
桿麵皮用的麵粉適量

蛋汁
1個 (L尺寸) 蛋黃
1茶匙 水

將千層派皮從冰箱取出解凍備用﹐約十分鐘。

將派皮麵糰放在撒上麵粉的工作台上﹐用桿麵棒將派皮桿成約厚5mm或1/4寸的薄片﹐用分別直徑3寸跟5寸(7.5cm/12.5cm)圓形餅乾模具吸出薄片﹐再用叉子戳刺氣孔﹐放進冰箱冷藏備用。預熱烤箱到350°F/175°C。

將砂糖﹑水﹑白酒﹑八角茴香﹑香草豆跟籽一起放入小鍋裡﹐再以高溫加熱煮至沸騰後轉中火繼續煮2分鐘。將杏桃加入熱糖漿中泡煮3分鐘﹐取出。跟著將黃桃片加入熱糖漿中泡煮2分鐘﹐取出。繼續熬煮糖漿至濃縮變稠﹐約至原體積的3分2量﹐用濾網過濾糖漿﹐備用。

把蛋黃和水一起拌勻成蛋汁﹐備用。將派皮從冰箱取出，放到鋪了烤紙的烤盤上。用刀子輕輕的在麵皮邊緣劃界線﹐約寬1/4寸(5mm)﹐小心不要切斷麵皮。用蛋汁塗抹界線裡的麵皮，界處不塗抹蛋汁。將兩塊杏桃排列在直徑3寸(7.5cm)派皮上﹐然後將黃桃片排列在直徑5寸(12.5cm)的派皮上﹐隨意將切小丁的無鹽奶油撒在派皮上，放進烤箱烘烤約25 - 30分鐘至金黃色。取出﹐放涼5分鐘﹐然後用刷子將香草茴香糖漿塗在餡塔表面即可。



杏桃抹茶和風提拉米蘇
4個3in x 3in 小蛋糕

抹茶傑諾瓦士
100g 砂糖
70g 麵粉, 篩過
15g 抹茶
20g 無鹽奶油
3個 大尺寸全蛋

杏桃慕斯
350g 杏桃(去核後的重量)
250ml 水
100g 砂糖
1條 香草豆﹐縱的開半﹐刮籽
4g 明膠片
150ml 鮮奶油
2個 大的蛋白
75g 細砂糖

馬斯卡朋奶油
100ml 鮮奶油
15g 細砂糖 (可免若用罐裝糖煮杏桃)
30g 馬斯卡朋乳酪

製作抹茶蛋糕:
先燒開一小鍋的水﹐備用。將奶油切丁﹐倒進一個耐熱的容器裡﹐然後放微波爐加熱融化﹐靜置放涼備用。

將1個直徑12 x 9in/28 x 24cm長方形模具抹上厚厚的奶油﹐再鋪上烘烤紙﹐備用。將抹茶和麵粉混合篩過﹐備用。將一烤架移到烤箱中格﹐烤箱預熱至360°F/180°C。

將蛋倒進耐熱拌碗中﹐用電動攪拌器以中速打散﹐加進砂糖﹐攪打至顏色變淡。將拌碗放小鍋上隔熱水加熱打發﹐不停攪拌至微溫發泡。停止加熱﹐繼續以劃圓圈的動作打發至富含空氣會如緞帶般重疊時即可。分數次加進篩過的抹茶麵粉﹐用橡皮刀源邊往下刮翻切拌勻﹐然後拌入放涼的融化無鹽奶油﹐同樣的以橡皮刀源邊往下刮翻切拌勻。

一鼓作氣地將麵糊倒進烤模中﹐推勻﹐輕輕敲一下烤模釋放氣泡後﹐放進預熱過的烤箱裡﹐烘烤約15分鐘。當週圍會因烤熟而稍稍縮小﹐烤模和蛋糕體間就會出現空隙﹐輕按蛋糕中間時感覺到彈性即烤好。也可以用竹籤插入中央﹐慢慢拔出時不會沾黏﹐就烤好了。從烤箱取出﹐翻轉倒扣脫模﹐擺在網架上整個放涼。將蛋糕切成所需的片狀。

如果不立刻使用﹐可將蛋糕包好放冰箱存放﹐可以保存3天。使用前靜置回溫即可。

製作杏桃慕斯:
將水﹑100g砂糖﹑香草豆跟籽一起放入小鍋裡﹐開中火加熱煮至砂糖完全融化後加進杏桃熬煮5分鐘至軟﹐離火。靜置放至室溫後﹐將杏桃用濾網撈起﹐用力碾壓擠成杏桃果泥﹐約有250g成品。用濾網過濾糖漿﹐將杏桃果泥跟50ml的糖漿混合﹐剩下的糖漿包好備用。若是用罐裝糖煮杏桃﹐將250g的糖煮杏桃用同樣的手法壓成泥﹐再從罐裡取50ml的糖漿跟泥混合。

明膠片用冰水泡軟之後擠掉水分。將泡軟的明膠片隔熱水融解後拌進杏桃果泥中﹐確實拌勻﹐備用。將鮮奶油打發至出現尖角的起泡程度﹐備用。將蛋白打散﹐然後將細砂糖分數次加進蛋白中打發至出現尖角的起泡程度。用切拌法(用橡皮刀源邊往下刮翻)將2分1的發泡鮮奶油拌入杏桃果泥中﹐攪拌乳化後﹐拌入剩餘的鮮奶油﹐確實攪拌乳化後再拌進蛋白霜﹐攪拌乳化後倒進擠袋裡備用。

製作馬斯卡朋奶油乳酪:
將馬斯卡朋乳酪室溫放軟。將鮮奶油和砂糖混合打發至出現尖角的起泡程度﹐用切拌法(用橡皮刀源邊往下刮翻)將放軟的馬斯卡朋乳酪拌入發泡鮮奶油中﹐攪拌乳化即可。

組合及裝飾蛋糕:
將4個無底方形慕斯模擺放好﹐然後在每個模中鋪放一片抹茶蛋糕。用刷子將糖漿塗在蛋糕表面, 將杏桃慕斯擠進模中﹐鋪進另一片抹茶蛋糕﹐輕輕按下去(去氣泡)﹐跟著用抹刀抹一層馬斯卡朋奶油乳酪﹐抹平後放進冰箱冷藏凝固﹐至少3小時或一個晚上。

將蛋糕脫模﹔以溫毛巾圍著模型溫熱10秒後﹐然後用手指將蛋糕往上推出脫模。享用前撒上一層無糖可可亞粉﹐再以食用金箔點綴即可。



黃桃風味冷藏式乳酪蛋糕
1個6in/18cm 的蛋糕

黃桃果泥
2個 大的黃桃﹐開半﹐去核﹐去皮
1茶匙 香草精
1杯 砂糖
50ml 白酒
200ml 水

全麥餅底
100g 蜜糖全麥餅乾
50g 無鹽奶油

黃桃乳酪糊
200g 奶油乳酪
50g 馬斯卡朋乳酪
200ml 鮮奶油
100g 煉乳
50g 黃桃泥
1湯匙 桃子濃縮糊(膏)
5g 明膠片
1個 大的黃桃﹐去核﹐去皮﹐切薄片

桃子透明果凍
200ml 糖漿
8g 寒天粉
1茶匙 檸檬汁
2湯匙 義大利杏仁酒

事前準備:
- 將奶油乳酪用保鮮膜包起來﹐放進微波爐﹐以弱溫加熱1分鐘﹐使其軟化。
- 將明膠片用冰水泡軟﹐擠掉水分備用。



製作黃桃果泥:
將砂糖﹑水﹑白酒一起放入小鍋裡﹐以高溫加熱煮至沸騰後轉中火繼續熬煮2分鐘。加入黃桃塊繼續煮3 – 5分鐘。靜置放至室溫後﹐將黃桃用濾網撈起﹐用力碾壓擠成桃泥。用濾網過濾糖漿﹐將桃泥跟35ml的糖漿跟香草精混合﹐剩下的糖漿包好備用。

餅底﹕
烤箱預熱至360°F/180°C。將蜜糖全麥餅乾裝入拉鍊袋﹐用桿麵棍打碎。滾動桿麵棍﹐將餅乾壓成細末。奶油放進微波爐加熱至融解﹐加入袋內並封緊袋口﹐用手搓揉混合。倒入1個6in/18cm底板可以拆除的模模具中﹐用湯匙背使勁壓平後﹐放進烤箱烘烤20分鐘。取出﹐擺在網架上整個放涼。

黃桃乳酪糊:
將軟化的奶油乳酪放入拌盤中﹐用打蛋器攪拌至順滑加入馬斯卡朋乳酪﹐攪拌均勻順滑後依序加入煉乳à 黃桃果泥à鮮奶油à桃子濃縮糊﹐每加入一樣都必須確實攪拌均勻, 備用。

將1湯匙的鮮奶油和泡軟擠掉水分的明膠片倒進一個耐熱的容器中﹐再放進微波爐以低溫加熱至明膠完全溶解。放冰水浴中冷卻﹐然後拌入乳酪糊中﹐用打蛋器攪拌至順滑後用濾網過濾﹐倒入模具中﹐放進冰箱冷藏2 - 3個小時。將桃片以放射狀排列於凝固的乳酪蛋糕上﹐放進冰箱備用。

桃子透明果凍:
將濾過的糖漿倒進小鍋裡﹐然後將寒天粉過篩到糖漿上﹐以低火煮至150°F/75°C﹐離火﹐放冰水浴中冷卻後﹐加入檸檬汁跟杏仁酒。在模的邊緣緩緩的倒進模中至滿﹐再放進冰箱冷藏凝固1 - 2個小時或一個晚上。

以溫毛巾圍著模型溫熱10秒後﹐用手指將蛋糕往上推出脫模即可。