Celebrate the sweetness of summer’s farewell with our divine Latticed Peaches, a delectable dessert that captures the essence of the season in every luscious bite. With ripe and juicy peaches tucked beneath a delicate lattice of buttery pastry, this delightful treat is a true ode to the sun-kissed flavors of the orchard. As you gather around the table to bid adieu to the warm days, let the irresistible aroma of baked peaches and flaky crust fill the air, enticing your guests to indulge in the simple yet sublime pleasure of our Latticed Peaches. Get ready to savor the taste of summer’s bounty in this delightful dessert that will be the sweet finale to your unforgettable End of Summer Barbecue.

Ingredients:

Pastry Ingredients:

  • 4 oz. all-purpose flour
  • 3 Tbsp. butter
  • 3 Tbsp. low-fat yogurt
  • 2 Tbsp. orange juice
  • Skim milk

Filling Ingredients:

  • 3 ripe peaches
  • 3 Tbsp. ground almonds
  • 2 Tbsp. low-fat yogurt
  • zest of 1 small orange
  • 1/2 tsp. natural almond extract

Sauce ingredients:

  • 1 ripe peach
  • 3 Tbsp. orange juice

Directions: 

For the pastry, sift the flour into a bowl and, using your fingertips, rub in the butter evenly.  Stir in the yogurt and orange juice to bind the mixture into a firm dough.  Roll out about half the pastry thinly and use a biscuit cutter to stamp out rounds (about 3 inches in diameter or slightly larger than the circumference of the peaches).  Place on a lightly greased baking sheet. 

For filling, skin the peaches, halve, and remove the stones.  Mix together the almonds, yogurt, orange rind, and almond extract.  Spoon into each half and place, cut-side down, onto the pastry rounds. 

Roll out the remaining pastry thinly and cut into thin strips.  Arrange the strips over the peaches to form a lattice, brushing with milk to secure firmly.  Trim off the ends.  Chill in the fridge for 30 minutes. 

Preheat the oven to 400 degrees F.  Brush pastries with milk and bake for 15-18 minutes, until golden brown. 

For the sauce, skin the peach and halve it to remove the stone.  Place peach into a food processor, with the orange juice, and puree it until smooth.  Serve the peaches hot, with the peach sauce drizzled on top. 

Tip:  This dessert is best eaten fairly fresh from the oven but you can make it and chill it in the refrigerator until ready to cook.