A Callebaut chocolate cherry tart recipe from Richard Bertinet



Chef Richard's Cherry-Filled Baked Peach With Pie Topping

The chef whipped up a sweet dessert with 75 percent less sugar.

By Everyday Health Editors

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Serves 8
Prep time: 10 minutes
Cook time: 35 minutes
Ingredients:
•4 large ripe peaches

For the filling:
•1½ cup, or 32 pitted frozen cherries
•2 teaspoons cornstarch
•¼ teaspoon almond extract
•Dash of ground cinnamon
•Pinch of salt
•2 tablespoons honey
•¼ tablespoon lemon juice
For the crust:
•4 cups whole wheat graham cracker, broken up
•1 ripe banana
•1 tablespoon honey
•½ a cup all purpose flour (to use for rolling out the dough)
For the coconut whip cream:
•1 can regular coconut milk, chilled overnight in the refrigerator
•1 tablespoon honey
•¼ teaspoon almond extract
Directions:

Preheat the oven to 350°F.
Cut the peaches in half and carefully remove the pit. Cut a small piece out of the bottom of the peach to help prevent the halves from rolling. Scoop out roughly 1 ounce from the inside of the peach, leaving ½ inch of flesh around the center of the peach.
Reserve the peach and its juices that you scooped out, and roughly chop it up and set aside.
In a medium sized bowl, combine 1½ cups cherries, 2 teaspoons cornstarch, ¼ teaspoon of almond extract, a dash of cinnamon, a pinch of salt, 2 tablespoons honey, and ¼ tablespoon of lemon juice. Stir all of the ingredients together and combine.
Fill the peach halves with four cherries and a little of the reserved chopped peaches in their juice.
To a food processor, add 4 cups whole wheat graham cracker (broken up slightly), 1 ripe banana, and 1 tablespoon of honey. Pulse the mixture until a dough has formed.
Remove from the food processor, and dust a parchment covered flat surface with the flour. Place another piece of parchment on top of the dough.
Roll out to ¼-inch thick. Remove one layer of parchment, and dust the top with slightly more flour. Using a pizza cutter or knife, cut the dough into 32 strips.
Lace the strips of dough over the cherry filled peaches. Bake in a 350°F oven for 35 minutes.
To make the coconut whip cream, scoop off the top creamy layer of the chilled canned of coconut milk (about 1/4 of the can). Using a whisk or handheld blender, whip together the coconut milk with 1 tablespoon of honey and ¼ teaspoon almond extract.
Once done baking, allow the peaches to cool slightly. When you are ready to serve, top each peach with a dollop of the coconut whip cream.






Video: Easy Cherry Pie Recipe - How to Make Homemade Cherry Pie

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Date: 12.12.2018, 11:25 / Views: 55451