Peach Pie with Balsamic Vinegar
Serves 4 #STARFineFoods Ingredients: 4 large, ripe peaches 1/2 cup brown sugar 1/4 cup STAR Extra Virgin Olive Oil 2 tablespoons STAR balsamic vinegar 1 teaspoon vanilla extract 1/2 cup sliced almonds 1 puff pastry 1 container ricotta Instructions:Preheat the oven to 356 ºF.
Wash, peel and slice the peaches into 3 cm slices. Set them aside.
Place the puff pastry in a tart pan, prick the bottom with a fork and bake until golden brown.
Take it out of the oven and wait for it to cool a little
Spread the ricotta over the bottom of the crust. Set it aside.
Combine the oil, sugar and vanilla extract in a pan. Caramelize the sugar over low heat, and then add the peach slices. Take the mixture off the heat and pour it over the ricotta in the tart pan. Decorate with sliced almonds and a sprinkling of balsamic vinegar.
Ingredients
- 4 large, ripe peaches
- 1/2 cup brown sugar
- 1/4 cup STAR Extra Virgin Olive Oil
- 2 tablespoons STAR balsamic vinegar
- 1 teaspoon vanilla extract
- 1/2 cup sliced almonds
- 1 puff pastry
- 1 container ricotta
Instructions
Preheat the oven to 356 ºF.
Wash, peel and slice the peaches into 3 cm slices. Set them aside.
Place the puff pastry in a tart pan, prick the bottom with a fork and bake until golden brown.
Take it out of the oven and wait for it to cool a little
Spread the ricotta over the bottom of the crust. Set it aside.
Combine the oil, sugar and vanilla extract in a pan. Caramelize the sugar over low heat, and then add the peach slices. Take the mixture off the heat and pour it over the ricotta in the tart pan. Decorate with sliced almonds and a sprinkling of balsamic vinegar.
Preheat the oven to 356 ºF.
Wash, peel and slice the peaches into 3 cm slices. Set them aside.
Place the puff pastry in a tart pan, prick the bottom with a fork and bake until golden brown.
Take it out of the oven and wait for it to cool a little
Spread the ricotta over the bottom of the crust. Set it aside.
Combine the oil, sugar and vanilla extract in a pan. Caramelize the sugar over low heat, and then add the peach slices. Take the mixture off the heat and pour it over the ricotta in the tart pan. Decorate with sliced almonds and a sprinkling of balsamic vinegar.
Total Time: 30 minutes
Serves: 4
