Rustic Peach and Guava Turnovers
Peach season (or any fruit you want) is always an excuse to inject flavour and bring out the inherent subtle tastes. In this case, the whiskey will deepen the natural flavour of the peaches, as will the cinnamon, nutmeg and lemon. The guava jam adds to the sweetness (because, well, peaches are not THAT sweet, but that's okay!). They also give the turnovers a tropical flavour profile, and guavas have a unique taste and floral undertones as peaches do.
Like most recipes on this blog, you can tweak this one to your liking, but the result will be something quick and tasty.
Rustic Peach and Guava Turnovers
Ingredients
- 4 fresh peaches
- 2 tablespoons guava jam
- 1/4 cup bourbon or whiskey
- 1 1/2 tablespoons cinnamon sugar
- 1 teaspoon nutmeg
- 2 tablespoons lemon juice
- 1 teaspoon vanilla paste
- 2 pastry dough sheets
- 1/2 teaspoon sea salt
- 1/2 teaspoon table salt
- Fresh cream
- 2 tablespoons +
- 2 tablespoons butter + 1 tablespoon heavy cream OR 1 beaten egg (for wash)
- Whipped cream (optional)
- Turbinado sugar (optional)
- Icing sugar (optional)
Instructions
- Wash, pit, and dice the peaches, place in a large bowl. Transfer to a large pot, add 2 tablespoons butter, cinnamon sugar, nutmeg, salt, vanilla, jam, and whiskey. Cook down until all the ingredients are melted and combined and the sauce thickens., simmer for about 10-12 minutes on medium low heat, stirring frequently.
- Prep your pastry sheets (one at a time, keep them in the fridge until ready to use). Cut into the shapes you wish to form the turnovers. You can cut rectangles then fold the opposing corners to create a loose triangular shape.
- Fill with 1 teaspoon of filling (or more if you roll out the dough or cut into larger pieces). Seal the edges with a fork, then pierce the centre lightly to create an outlet for the hot air while the pastries bake.
- Brush the pastries with a mix of 2 tablespoons butter and the heavy cream or beaten egg. Sprinkle a pinch of sugar over each of the pastries.
- Bake at 375F for 12 minutes (follow the instructions on the packaging) - cook each sheet with filling one at a time.
- Broil for 1-2 minutes until light golden brown colour forms, cool for 5 minutes, then serve warm (optional: with whipped cream).
Nutrition Facts
Calories
99Fat (grams)
2.2Carbs (grams)
15.9Protein (grams)
1.2
Peach, Strawberry, and Rhubarb Crostata
Summer is the season of fresh, bountiful produce and finding creative ways to celebrate and enjoy the warm weather. I suggest using the crostata or galette as a vehicle to make use of your fruits and vegetables. This can help reduce waste, make room in the fridge, and whip together a quick meal if you have the pastry ready to go. You can apply this to both sweet and savoury - check out some galette recipes on the website, including Tomato, Thyme and Cheese, Pumpkin, Caramelized Onion, Blackberry, Mint and Ricotta, Cheesy Mushroom Galette with Ricotta and Gruyere, and Asparagus, Snap Pea, and Blue Cheese Galette.
In case you were wondering, “crostata” is essentially the Italian version of a (French) galette, not much of a difference, if any!
I decided to use three in-season fruits/vegetables. Namely, strawberries, peaches and rhubarb! They are a great balance of tartness and sweetness. The lemon, passion fruit, cinnamon, and other spices in the poaching liquid for this recipe will infuse complementary flavours into your filling. You can adjust the sugar depending on your sweetness tolerance; as well as the layering of the filling - you may want to add a few extra pieces on top of each other. This is the number one reasons why I love crostatas, these free form, open face pies are super customizable.
Ingredients
1 large peach, sliced into segments
1 large rhubarb stalk, cut lengthwise then into diagonal diamond-like shapes
1/3 cup strawberries, sliced in half, tops removed
4 cups passionfruit cocktail or fruit nectar (enough to cover the
2 lemon slices
3-4 tablespoons mirin
1 teaspoon lemon zest
1/2 teaspoon almond extract
1 teaspoon vanilla paste or extract
2 cinnamon sticks
2 anise stars
1 teaspoon balsamic vinegar
1/3 cup coconut sugar
1/3 cup cane sugar
2 tablespoons fresh ginger
1 tablespoon sliced almonds
1 pie crust of your making/choice
Egg wash (1 egg + cream)
Turbinado sugar
Ice cream
Instructions
Start by simmering the poaching liquid in a pot deep enough to submerge the fruits/vegetables. Add the passion fruit cocktail, ginger, lemon slices, zest, vanilla extract, almond extract, balsamic, cinnamon and anise on low heat.
Add the sugars and mirin. Once the sugar dissolves, add the fruits and heat for about five minutes. Don't overcook! Remove from the pot, eat and strain — keep the liquid. You can cook it down with butter and make a drizzling sauce.
Arrange the rhubarb, peaches and strawberries in the center of the pie crust, leaving the outside rim of at least 1-2 inches. Fold them over, then brush with egg wash. Sprinkle some almonds and sugar, then bake at 400F for or until the crust is golden brown.
Serve warm with ice cream and eat immediately.
Peach-Infused Blueberry Pie
A recent trip to Portland, ME, reminded me how special wild blueberries can be. While I didn’t get a chance to try an authentic Maine dessert, it inspired me to make this Peach-Infused Blueberry Pie, a familiar favorite with a little twist.
The blueberries are macerated overnight with peach nectar, lemon, and a touch of cinnamon to enhance their natural sweetness. This extra step ensures that every bite is juicy, flavorful, and perfectly balanced with just a hint of citrus.
For the filling, you can choose whether to add a thickener. Some prefer a looser, syrupy pie, while others like a sturdier filling that holds its shape. I’ve opted for a small amount of flour or cornstarch, which keeps the pie sliceable while letting the blueberries shine.
The pie crust can be traditional or latticed, giving you the freedom to make it visually stunning. Top with small cubes of butter before baking to prevent spillage and add richness. Serve warm with whipped mascarpone or ice cream for a dessert that feels like summer in every bite.
Whether you’re a blueberry lover, a pie enthusiast, or just looking for a show-stopping dessert, this pie is approachable, flavorful, and a little playful with the peach infusion.
Maine-Inspired Blueberry Pie with Peach Nectar
A summer blueberry pie inspired by Maine’s famous wild blueberries. Fresh berries are macerated with peach nectar, lemon, and warm cinnamon, then baked in a golden lattice crust for a bright, jammy filling with balanced sweetness and depth.
Ingredients
- 1 lb fresh blueberries
- ½ cup coconut sugar
- ½ cup cane sugar (adjust to taste)
- 1 tbsp lemon zest
- 1 tsp lemon juice
- 1 tsp vanilla extract
- ½ tsp salt
- 5–6 fresh mint leaves
- ⅓ cup peach nectar
- 1 tsp cinnamon
- 2–3 cinnamon sticks
- 2 tbsp butter
- 2 pie crusts, room temperature
- 1 egg + 1 tbsp coconut cream (egg wash)
- ½ cup flour or ¼ cup cornstarch/potato starch/arrowroot
- Small cubes of butter (for topping)
- Turbinado sugar (for topping)
- Mascarpone cream or ice cream, for serving
Instructions
- In a large bowl, combine the blueberries, peach nectar, lemon juice and zest, sugars, cinnamon, cinnamon sticks, mint leaves, and salt. Cover and refrigerate overnight or at least 4 hours.
- The next day, stir the mixture and strain, reserving the juice. Remove the cinnamon sticks and mint leaves.
- Transfer the berries to a bowl and toss with your chosen thickener until evenly coated.
- Roll out one pie crust and fit it into your pie dish. Add the blueberry filling and refrigerate while preparing the top crust.
- Roll out the second crust and create a lattice or decorative top. Place it over the filling, trim excess dough, seal the edges, and crimp.
- Dot the top with small butter cubes, brush with egg wash, and sprinkle with turbinado sugar.
- Place the assembled pie in the refrigerator for 15–20 minutes to help the crust hold its shape.
- Bake at 400°F (200°C) for 20 minutes, then reduce heat to 350°F (175°C) and continue baking 45–55 minutes, until the crust is golden and the filling bubbles.
- Cover crust edges with foil during the second half of baking if they brown too quickly.
- While the pie bakes, simmer the reserved peach nectar with a little butter in a small saucepan until slightly thickened.
- Remove the pie from the oven and drizzle the peach glaze over the lattice. Allow the pie to rest 10 minutes before slicing.
- Serve warm with mascarpone cream or ice cream.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Easy Bourbon Peach Crumble
I love crumble, but I don't eat them enough. When I do, it usually has apple, but peaches are for the win too! During the summer, peach crumbles offer a subtle tartness, sweetness and crunch many of us appreciate in a light dessert. Served warm with ice cream or whipped cream, the spiced, caramelized peaches paired with a crunchy, buttery crumble melt together to make a sinfully good combination.
Add in some bourbon to enhance everything, and you have a fail-safe people pleaser!
As most people know, this dessert a variation of or considered interchangeable peach cobbler. I say crumble because of the way I prepared the pastry, crumbling the cookie-like dough versus having thicker, large pieces on top. Essentially it is the same as the classic out of the American South. Depends on how serious you take all the nuances!
You can convert this into another simple, delicious dessert. Check out my no-churn Bourbon Peach Crumble Ice Cream which you will love, here.
