Summer is here! Fresh Georgia peaches are coming off the trees and Blueberries and raspberries just add that extra summer feel.
Using fresh herbs in sweet dishes brings out a special, slightly unique flavor. For this dessert, I chose fresh thyme in the turnover and cardamom in the whipped cream.
· 3/4 cup sugar
· 2Tbsp cornstarch
· 2 pounds fresh peaches, peeled and sliced
· 2Tbsp butter
· 1/2tsp cinnamon
· 1/4tsp nutmeg
· 1 teaspoon fresh thyme
· 2 sheets frozen puff pastry, thawed
· 1 egg(beaten with 1 teaspoon water)
· 1/2 cup powdered sugar
· 1/2 pint fresh blueberries
· 1/2 pint fresh raspberries
Preheat oven to 400º. As you're slicing the peaches, save the juice and reserve for later. Combine peach juice with sugar and cornstarch in saucepan. Cook until sauce has thickened. Add peaches, blueberries and raspberries, butter, cinnamon and nutmeg. Set aside and cool slightly. Lightly roll out each pastry sheet on a floured surface, and cut each sheet into 4 squares. Place the peach/berry filling in the middle of each square, and brush edges with beaten egg. Fold over into a triangle, press to seal edges, and crimp with a fork. Bake at 400 degrees for 10-15 minutes until lightly brown and puffy. Allow to cool on a baking rack. Dust with powdered sugar before serving.