Chef Dan showed us some things you can do with palisade peaches(Photo: KUSA)
KUSA - Chef Dan from the Seasoned Chef Cooking School joined
us on 9NEWS mornings Saturday to share how he incorporates Colorado peaches into unique recipes.
No-Knead Pizza Dough
5 1/4 cups unbleached all-purpose flour, or '00' flour
2 tsp. salt
1 1/4 tsp. instant yeast, or fast-rise yeast
2 1/4 cups warm water
1 Tbs. sugar
2 Tbs. olive oil
Put 2 cups flour and salt in a large mixing bowl, and stir together.
Add the water to the yeast, and mix together to make a smooth paste, then add in the sugar and oil. Add the yeast mixture to the flour mixture, and combine. Add in the remaining flour and mix by hand until you have a soft mass and all the flour is mixed in.
Cover with plastic wrap sprayed with oil and leave to rest for 15 minutes.
Take the dough out, stretch it out, and fold it over on itself, repeating the stretching and folding a few times.
Cover and leave it to rest for a further 15 minutes.
Repeat the whole process of stretching, covering and resting another 3 times. You should have a nice smooth supple dough at the end of this.
Cover again and leave for up to 8 hours at room temperature so the dough can rise slowly, which creates a great 'chew' and results in a wonderful flavor.
Peach, Berry & Nutella Dessert Pizza
1/2 cup Nutella
2 ripe peaches, sliced 1/4 '' thick
1 cup fresh berries (blueberries, raspberries or strawberries)
1/4 cup warmed honey
Optional garnish - 2 Tbs. finely chopped crystallized ginger
Handful of mini marshmallows
Roll out the dough and cook on a preheated grill for about 5 minutes.
Turn over and drizzle the top with a little olive oil then cook for a further couple 2-3 minutes.
When fully cooked, remove from the grill and spread the Nutella over the pizza, then arrange the sliced peaches and berries on top.
Drizzle with the warmed honey, and sprinkle with marshmallows and ginger if desired
6 large peaches
1/3 cup plus 1 tsp. sugar
2 Tb. cornstarch
2 Tbs. brown sugar
1 cup all-purpose flour
1 tsp. baking powder
Pinch grated nutmeg
6 Tbs. cold unsalted butter
Preheat the oven to 375º.
Cut each peach into 8 slices, then cut each slice in half crosswise.
Put the peaches in a 2.5 quart shallow baking dish, sprinkle with 1/3 cup sugar, and then the cornstarch.
Put the brown sugar, flour, baking powder and nutmeg in a food processor and blitz together for a few seconds.
Cut the butter into pieces and add to the mixture. Process until the butter is in pea-sized pieces.
Add the cream and process until the dough is soft and crumbly.
Take the dough out and press together with your hands. Place on a lightly floured surface and gently roll the dough out to the same size as your baking dish.
Place it over the fruit and tuck in any edges that stick out. Brush with water and sprinkle over the remaining teaspoon of sugar. Make 4 slits in the top to allow the steam to escape.
Bake for 50 minutes until the top is firm and lightly browned and the fruit is bubbling around the edges. Serve warm, or at room temperature with cream or ice-cream.