Peach Parfait with Blueberry

According to chef Sina Molavi, the key to this delicious dessert is the peaches. This recipe can be made with any type of peach, but make sure they are from a reputable source and are very fresh. Occasions Caterers uses sweet white peaches from Toigo Orchards in Shippensburg, Pennsylvania.

Start to finish time: 1 hour, 15 minutes
Serves: 6
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For the peach compote

• 10 peaches peeled, pitted and cut into cubes
• 1 vanilla bean
• 11/2 tablespoons sugar
• 1 teaspoon cornstarch
• 4 tablespoons peach juice

1. Peel, pit, and cut the peaches over a bowl to collect the juice.
2. Place the cut peaches in a medium saucepan.
3. Split vanilla bean in half, scrape out all the seeds, and add this to the saucepan.
4. Add sugar and cook over medium heat until sugar is dissolved.
5. Mix in cornstarch and peach juice and continue to cook, stirring until it has a thick consistency.

For the biscuit

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons butter or shortening
• 1/3 cup milk

1. Preheat oven to 400 F.
2. Sift flour once, measure, add baking powder and salt, and sift again.
3. Cut in shortening or butter. (You can use your hands by rubbing it into the flour.)
4. Add milk gradually, stirring until soft dough is formed. Turn dough out on a lightly floured board and gently knead for 30 seconds, enough to shape.
5. Roll out1/2 inch thick and cut with 2-inch floured biscuit cutter.
6. Bake biscuits on ungreased sheet for 12–15 minutes. Use any leftover biscuit for the topping.

For the blueberry puree

• 1 cup fresh blueberries

Puree blueberries and then pour through a strainer into a small bowl and mix into
the tuile as follows.

For the blueberry tuile

• 11/2 cups granulated sugar
• 3 cups flour
• 1/4 cup orange juice
• 5 tablespoons blueberry puree
• 5 ounces unsalted butter, melted

1. Preheat oven to 375 F. Place a sheet pan in the oven to warm.
2. Combine the sugar and flour in a medium bowl.
3. Add the orange juice and blueberry puree. Mix in the melted butter. Drop the batter onto a silicone baking mat using a 11/2-ounce scoop as a measure.
4. Spread the batter into a thin strip with a spatula.
5. Transfer the baking mat to the warm sheet pan and return it to the oven.
6. Bake 8–10 minutes or just until the edges turn golden. Immediately flip each tuile over and shape it around a straight-sided glass and let cool.

Assembling and serving

1. Vanilla ice-cream. Split the biscuits. Put half a biscuit in a martini or wine glass and spoon the peach compote on top. Repeat the layering process.
2. Use any leftover biscuits or crumbs to garnish the top and then add a small scoop of ice cream to top it off. The blueberry tuile can be laid across the top or placed in the center.