Peach Crespelle

Silken Summer



The pulled pork I made for Dad's birthday was juicy, succulent, and packed with hickory flavor. The sauce had a tad too much vinegar in it (I've tweaked the recipe) but still set off the pork beautifully. The bacon buns were everything I hoped for savory with a touch of sweetness, light without being completely insubstantial.

The barbequed beans also turned out well and the three hours they spent sitting on a rack below the pork while it smoked paid off in spades. The Calabacitas with fresh corn, squash, and tomatoes was also delicious and a good complement to the 'Q. The last element was dessert.

Life is better than death, I believe, if only because it is less boring and because it has fresh peaches in it. ~ Thomas Walker

What to fix for dessert was easy. It is, after all, peach season. How to fix it was another matter. Or would have been if I hadn't recently taught a class on crepes and so had a few leftover crepes in the fridge. But I decided to include mascarpone cheese so instead of calling the crêpes (the French word) I call the crespelle (the Italian word).

The recipe is so simple it hardly deserves the term "recipe." Except that each element was chosen carefully to show off the peaches in their best light.

Peach Crespelle with Peach Coulis

Coulis:
2 c sliced fresh peaches
3/4 c water
3 tbsp Frangelica
1 tbsp sugar
1/2 tsp ground cardamom
Crespelle:
4 ea crespelle (cre;ecirc;pes)
3 ea peaches – peeled and sliced thinly
3 tbsp Frangelica
8 oz mascarpone – at room temperature

Coulis:
Combine the ingredients in a small saucepan over high heat. Cook, stirring, for 12 to 15 minutes. Remove from the heat and allow to cool for about 15 minutes.

Pour the mixture into the bowl of a food processor and purée.

Crespelle
Place mascarpone in a small bowl, add Frangelica, and using an electric hand mixer, beat for about 1 minute. Place a spoonful of mascarpone in the center of each crespelle, add a few peach slices and fold into a square. Set on a plate, folded side down. Add another couple of peach slices, a small dollop of mascarpone, and spoon some coulis over the top. Serves 4.

This same recipe can be used to make strawberry, blueberry, plum, or nectarine crespelle.

Technorati: Food | recipe | dessert | peaches | crepes | crespelle