Peach, Orange and Vanilla Bean Pots

by Laura Biscaro

This dessert is a new take on a pie a made for Christmas dinner this year, but sort of in a deconstructed way ;) The cream is a mix between a crème pâtissière and a crème anglaise, the milk is infused with orange peels and vanilla bean, with just enough of corn starch to thicken it slightly. A basic pâte sablêe is baked and crumbled to add texture, and peaches are sautéed with a bit of whiskey, giving the dessert that classic holiday booze that everyone loves, perfect for the New Year's celebrations. This recipe makes enough for 3 pots, but feel free to double the recipe (except for the dough), like I did, if you're feeding more people. It can also be made almost completely ahead, which is always a good thing during the Hplidays, right?




You'll need

  • FOR THE CREAM
  • 4 egg yolks
  • 90g (3.2 oz or 1/2 cup) granulated sugar
  • 2 teaspoons corn starch
  • 500ml (2 cups) whole milk
  • pinch of salt
  • 1 vanilla bean
  • zest or peel of 1/2 an orange
  • FOR THE PASTRY DOUGH
  • 125g (4.5 oz or 2/3 cup) caster sugar
  • 250g (8.8 oz or 1 3/4 cups) plain flour
  • pinch of salt
  • 125g (4.5 oz or 1/2 cup + 1 tablespoon) unsalted butter, cold and diced
  • 1 egg
  • FOR THE PEACHES
  • 2 peaches, pitted and diced into bite sized pieces
  • 1 tablespoon unsalted butter
  • 1 tablespoon granulated sugar
  • 1 1/2 tablespoons whiskey (or any other drink you like, you could also use orange juice)
  • zest of 1/2 an orange

Here's how

  1. Make the cream first by pouring the milk into a saucepan, then add the scrapes of the vanilla bean and orange zest/peel, and, on a low heat, bring it to a simmer. Meanwhile, in a medium bowl, whisk the sugar, egg yolks and salt just until combined, then add the corn starch and whisk again. Turn off the heat and whisk in the hot milk in a thin stream (if using orange peels, you might wanna remove them before doing this step), then pour the mixture back into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon or a whisk, until the sauce has thickened slightly, 4 to 5 minutes. Divide the mixture between individual pots of your choice, cover with cling film, making sure it’s touching the surface and refrigerate for a few hours or overnight.
  2. Meanwhile, start making your pastry. In a bowl, add the flour, salt and butter. Rub it between the tips of your fingers, until the butter is well incorporated throughout the flour, then add the sugar and egg, mixing it until the dough comes together. Wrap it in cling film and refrigerate it for a minimum of 1 hour. Preheat your oven to 190ºC (375ºF). Roll the dough between 2 pieces of parchment paper (it helps leaving it out of the fridge for a few minutes first) until it’s about a centimeter, or 0.5 and inch, thick. Using the paper that is underneath, place it on a baking sheet, poke it a few times with a fork and freeze for about 10 minutes. Bake for around 30 to 40 minutes, until golden around the edges, then leave it to cool completely.
  3. Right before serving, prepare the peaches. Place a skillet on a medium heat, melt the butter until it browns slightly, then add the peaches, sugar and orange zest. Cook for around 3 minutes or so, until it’s slightly softer, then add the whiskey and cook for another minute. Take it off the heat and let it cool slightly. Divide the cooked peaches between the chilled cups, crumble the pastry on top and serve right away.

About the Author

Laura Biscaro

21 years old, chef apprentice, pastry lover, hopeless baker, sugar addict, coffee enthusiast and assumed chocoholic. Welcome to my little world of vices.

More Recipes By Laura

White Chocolate and Passion Fruit Mousse
Pistachio, Ginger and Black Pepper No Churn Ice Cream
Gorgonzola, Apple and Thyme Quiche
Salted Vanilla Bean Cookies