I came across very beautiful nectarines at the market. They have very dark red skins, seem to be ready to eat anytime. It reminded me while I was in Vancouver. Often went to one of my favorite places “the Granville island” to buy some fruits and seafood. Here in Taiwan never though I would be able see those fruits again. This type of peach has nice crunchy texture. It’s very suitable for making compote. Luckily they all happen to be very ripe.The skins have turned dark red. With this condition, you can make very attractive nectarine compote without any color additives.
I have two segments to go with this recipe. First I’ll show you how to make compote and mini custard pie with the dough I made earlier on this website. And the second one,,,well,, let’s just wait and see!!
[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ makes 18~20 of 6x10cm pies ~
[ Pate Brisee ]
250g cake flour
1 pinch salt
60ml cold water
[ Nectarines Glacé]
*apples can be substituted
1/2 tbs lemon juice
[ Appalleil ]
8g corn starch
50ml heavy cream
5tbs sliced almonds
[ Directions ]
1. Prepare Pate Brisee
2. You can shape the dough into square before resting. This way it’ll be easier to roll out and make many small rectangular pies.
3. While resting dough,you can process nectarines. Because you’re going to cook them with skin on, make sure to wash off the wax on the skin.
4. The problem you might face when you are handling peaches would be,,getting rid of a pit inside. Here’s one method you can try. Cut around a pit with knife, just like,, when you are cutting an avocado.
5. And then twist both sides in opposite direction to take apart.
6. If your peach is still tight,,,insert your thumbs and tear them apart..
7. Now you successfully(?) opened your peach!
8. If the pit is already coming lose, you can simply remove by hand.
If it’s still stuck, you can cut into small segments around the pit.
9. And remove piece by piece.
10. Finally you have wedged peach ready to go next process!
11. Transfer the peach into a bowl and add sugar.
12. Add lemon juice.
13. Mix well make sure each piece gets covered with sugar and lemon juice.
Let it sit for about 15 minutes or so.
14. Transfer the peach, liquid and the pits into a pot. After bringing to a boil, simmer it for 5~6 minutes on low heat.
15. Now you can transfer back in to a bowl and cool off.
16. Now let’s get back to the pie dough. Roll out to 0.2~0.3 mm thin.
17. Place molds on the pie sheet and see how they fit…
18. Cut the pie sheet into appropriate size.
19. Fill in each mold.
20. Trim off the extra part with pie cutter or small knife.
21. All the trimmed parts can be gathered and reuse.
22. With this size of the mold, you should be able to make about 18~20 pies.
Cover with plastic wrap and rest it for another 30 minutes.
23. While resting pie shells. You can prepare Appalleil.
Gently mix egg and sugar.
24. Pour in milk…
25. And heavy cream.
26. Add corn starch through a strainer and mix well.
27. Put the whole mixture through a strainer to remove any lumps and foam that may have been produced. Now you have sweet Appaleil ready.
28. Lay a small sheet of baking paper and add some dry beans or pebbles for weight.
29. Place them into preheated oven(150 Celsius) bake for 18~20 minutes.
30. After making sure the crust has already set, remove the weight. Continue baking for 3~5 minutes or until light golden brown. Now you have flaky pie shells ready to be filled in!
31. Put some sliced almonds into each shell.
32. Place 2 or 3 pieces of peach compote.
33. Pour the Appareil evenly with spoon.
34. Sprinkle some sliced almonds on top and put back into preheated oven (150 Celsius) for 20~25 minutes or the liquid has thoroughly coagulated.
35. Remove the mold and place on the rack.
Sprinkle some icing sugar as you serve.
36. If you have some leftover,you can put into a sterilized jar and store in the fridge for a week or two.
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