Who Is Anastasia?
- Rose Whisperer
- New Castle, Indiana Zone 5, United States
- When I was 55, I decided to embrace the things I love and hold precious and dear - regardless of anyone else's thoughts and opinion. I am a folk artist who loves flowers - my own flowers, grown by me. I love good, hearty, exotic foods, and I love to prepare them myself. I love the secret garden situated in my backyard, regardless of how junky it gets. No longer able to afford a vacation, this will have to be it for the time being. In the winter months, I still enjoy it. Anyway, here I am sharing my art, favorite recipes, cocktails, gardening tips, and just my usual vents and bantering. After all, I'm old enough to say whatever the heck I want to now ... Oh, the two pictures below are NOT of my garden, although the one with the pink French doors looks very much like the backyard I grew up with. I am searching for pictures of that wonderful place and will post soon.
May 24, 2010
We're having a seafood feast, and I've offered to bring a peach pie ... Here's the thing ... I didn't MEAN to offer to bring a peach pie ... I don't know how that slipped out of my mouth ...
So, I have devised a simple dessert that will be a total experiment, and my family will be guinea pigs ... they're used to that. I will post an update with pictures after Sunday. The recipe will be a Peach Passion Fruit & Raspberry Crostata ... I'm adapting the recipe from Sandra Lee's Grape & Ricotta Crostata.
So, here goes:
1 refrigerated pie crust
1/2 cup of passion fruit preserves
1/2 cup of raspberry preserves or jam
1 1/2 cups of sliced (fresh or frozen) peaches
1 cup whole-milk ricotta cheese
small box of fresh raspberries
Powdered sugar, for dusting
Preheat oven to 375 degrees Fahrenheit
Unroll the pie crust and place on a parchment-lined baking sheet.
Spread the passion fruit preserves over the pie crust leaving a 1-inch border around the edges.
Place the sliced peaches on top of the jam.
Randomly place tablespoon-sized dollops of ricotta over the filling. Fold in the edges of pie crust over the filling.
In a small bowl, beat the egg and brush over pie crust.
Randomly place the raspberries onto the crust.
Bake for 20 minutes until crust is golden and filling is puffed slightly.
Remove to a wire rack, cool 10 minutes.
When cool, dust with powdered sugar and cut into slices.