So much for the peaches I’ve been hoarding in my crisper. Those babies sadly saw the heave-ho, because while they looked blushed and perfectly ripe on the outside, the inside told a very different story. So much for saving the best for last.
But they made way for another farmer’s market fall favorite. Four F’s in one sentence, that must be a sign. A very good sign.
This phyllo recipe with baked pears and stone fruit has multiple personalities. One day it thinks it’s a dessert, the next it shows off as an appetizer. And watch out Nelly, because it also has the chops for breakfast, lunch or dinner (+ pancetta or bacon perhaps?)
While my sister-in-law Ginni has the very sad condition of not being able to stand the mere mention of baked fruit, let alone eat it, I’ve pick up her slack, and have always been a fan.
Fresh fruit baked on a bed of puffed crust is a favorite dessert for entertaining. Most likely because when I’ve finally gotten to the end of planning my entertaining menu, I’ve lost my mojo and need something simple and fast to pull together.
Honey sweet fruit with blue cheese fits the bill in all the right ways.