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Country Peach and Nectarine Pie - pareve

Posted by : Ruth Heiges

This is from the menu which Evelyn Rose offered last year in the Jewish
Chronicle, UK (September 19, 1997). It's interesting to see how what she
considers traditional varies to some degree from the kinds of things we
have been posting and discussing.

She writes: "For Rosh Hashanah this year, I have devised a menu that
features the familiar foods of this festival  melons, grapes, apples,
peaches and chicken  but in a less familiar guise. The whole meal
translates these much-loved traditional foods into a contemporary idiom,
reflecting the way we cook  and eat  these days."

COUNTRY PEACH AND NECTARINE PIE 
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Serves 6-8. 
Best cooked on the day. 
Leftovers keep 2 days under refrigeration. 
Besides adding a touch of exotic flavour, the marzipan helps to protect the
bottom of the pie from the fruit juices. 

4 ripe peaches
4 ripe nectarines
4 oz. (125 g) white marzipan, chilled
1/2 lb (225g) puff pastry
juice of 1 lemon
3 Tablespoons apricot jam
1 egg, beaten

Preheat the oven to Gas No. 7 (425 F/220 C). 

Blanch the fruit by plunging it into boiling water for three minutes, then
into a bowl of very cold water for two minutes. The skins will then be easy
to lift off. Carefully cut in half and remove the stones. If the fruit is
difficult to halve, cut away from the stone in thick slices. 

Roll out the pastry as thinly as possible, then lay in a round
oven-to-table pie dish 9-10 inches (22.5-25cm) diameter or an oval
gratin-type dish 14 x 9 x11/2inches (35 x 23 x 4 cm). There will be a large
overhang of pastry at the edges. Coarsely grate the marzipan evenly over
the pastry base, then arrange the halved or sliced fruit decoratively on top. 

Bunch up the additional pastry around the edge to form a rough "rim" very
slightly overlapping the fruit at the edge. Glaze the pastry with the
beaten egg. 

Bake for 30 minutes or until the pastry is a rich golden brown and crisp to
the touch. 

Melt the jam, then stir in the lemon juice. With a pastry brush, thickly
glaze both the fruit and the pastry with the jam mixture. 

Serve slightly warm (reheats well on the day). 


Evelyn Rose -- "Table Talk"
www.jchron.co.uk/jc/jcdat/97/SEPT19/cook_1.htm

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