Wow, this is the 500th post of the blog and I almost feel bad that Kelsey is not writing this one. K and K Test Kitchen is really her baby and she so graciously asked me to be a part of it. It has been months since I (the other K and mother) contributed a blog post for Kelsey! She has been so busy that I should have stepped up sooner to help out. This week she is in Montreal for a conference and doing the final week of workouts before her first sprint triathlon, so cooking is not on her agenda. She was so happy that I said I would find something as she feels she has be slacking on the blog. So I apologize too for not being a bigger help to her. A special thank you to all the followers that have been along for the journey!
Tim and I are visiting our friends in Merritt, BC and we picked up a case of peaches to bring to them. Over the weekend two more cases were given to Jean (my host) and so we decided that something had to be done with the peaches. When I came upon this recipe in the Canadian Living cookbook, it was with strawberries and I know it would be delightful with peaches. The Peaches and Cream Ruffle was wiped up to be dessert. This recipe did not disappoint and Jean said, "it was fitting for a fancy restaurant and it was so easy to make!" The actual hardest part was keeping the guys from eating the wafers before we got to dessert!
P.S. I think Kelsey would approve of this choice and the pictures were done with my iPhone!
Gorgeous peaches from the Geddes farm in Kelowna, BC
Peaches and Cream Ruffles
Recipe adapted from Canadian Living’s Country Cooking
3 cups peaches, peeled, pitted and sliced and drizzled with lemon juice
1-1/2 cup whipping cream
¼ cup packed brown sugar
¼ cup butter
¼ cup corn syrup ( substituted honey )
1/3 cup all-purpose flour
3 tbsp finely chopped almonds
½ tsp brandy or vanilla
Wafers: In a heavy saucepan, combine sugar, butter and corn syrup; bring to a boil over medium heat, stirring constantly. Remove from heat.
Combine flour with nuts; add to sugar mixture along with brandy and mix well. Drop batter, 1 rounded tsp for each wafer, to form three rounds about 3 inches apart on greased baking sheet. Bake, 1 sheet at a time in a 350 F oven for 6 to 8 minutes or until golden brown and bubbles break but don’t fill in. Let cool for 1 minute or until easily lifted with a wide spatula.
Remove 1 wafer at a time and using both hands, quickly pinch edges to create ruffled appearance. Repeat with remaining batter to make 12 wafers. Let cool.
To assemble spread 2 tbsp of cream over 1 wafer per serving. Top with peaches and a few blueberries and another 2 tbsp of cream. Top with another wafer and repeat layering of cream and fruit. Top with another wafer and garnish with whipped cream, icing sugar, peaches and berries! Make 4 serving