Summertime summertime sum sum summertime…
in the northern hemisphere anyways.
Take advantage of the abundance of fruit now available to make naturally meatless goodies. Berry season is winding down in some parts while stone fruit season is picking up.
Use any combination of blueberries, blackberries, raspberries, strawberries, nectarines, peaches or apricots to make jam, chutney, relish, ice cream, fancy mustard, cake, muffins, pies, bbq sauce, smoothies, sauces, vinaigrette, soup, salad, or anything else you can come up with.
Here are some of my suggestions for funky flavour combinations:
- apricot mustard
- kiwifruit relish (Had to sneak this one in. Though they are not from around these parts they ship well and last a long time-about 9 months according to Kiwi 360.)
- peach blueberry and ginger jam
- peach and apricot bbq sauce
- peach chutney
Peach Blueberry mini pie bites
You will need pie dough, quick cook peach blueberry jam/spread, streusel topping, mini muffin tin, oven and electricity.
To make jam/spread,
Combine a couple of peaches (chopped) and 1/3 cup of blueberries in pot. Add some water, a couple of teaspoons of powdered ginger, 1/3 cup of sweetener (I used a combination of honey, maple sugar and fair-trade cane sugar) and a sprinkle of vanilla flavoured agar agar powder. Cook over medium heat about 5 minutes then reduce heat. Stir often. If fruit is sticking to the bottom of the pot, add a little more water then stir vigorously. Continue cooking on low heat for another 15-20 minutes or until fruit is soft and easily mashed. Use a hand-held blender to purée the fruit mix.
To make pastry, roll out dough into one big thin sheet.
See Meatless Monday – Easy as Pie for dough recipe.
Use a small cookie cutter to cut out 12 rounds of dough. Gently push rounds into ungreased mini muffin tin. Dock the bottom and place dough in fridge to chill. Re-roll scraps and refrigerate for use with some other fruit concoction you made (perhaps a peach pecan pie?)
Preheat oven to 350°F. While oven heats and dough chills, make streusel topping.
Mix together 1 tablespoon of pecan pieces, 1/3 cup of rolled oats, 2 tablespoons of brown sugar and a sprinkle of cinnamon. Cut in about 1 tablespoon of coconut butter/oil. Combine until crumbly.
To assemble, fill each pie shell with a small spoonful of blueberry peach ginger jam. Top with a generous pinch of streusel. Gently press the streusel into the jam filling. This will ensure it bakes together and reduces the amount of spillage when pies are removed from the pan. Et voila!