[Plane]made Summer Stone Fruit Dessert

[Plane]made Summer Stone Fruit Dessert

Summer heat brings out the best in seasonal stone fruit. July and August are actually peak season for Peaches!

This dessert was a total hit with both my pilots and passengers and was SO easy to make!

#FlightessPhilosophy – Create your inflight menu around the freshest ingredients available based on the season. This alone will ensure you are optimizing the best flavor profiles for your guests.

Ingredients

  • 1/2 Ripe Peach
  • Raspberries (or any desired Fresh Berry)
  • 1/4 Teaspoon Vanilla Extract
  • 1 1/2 Tablespoon of Mascarpone Cheese
  • 1/4 Cup of Steel Cut Oats
  • 1/2 Teaspoon Cinnamon
  • Fresh Mint Sprig
  • Raw Unfiltered Honey

Directions

  • Wash, cut and remove the core of the peach. Brush raw honey all over the peach and set on a sheet tray face down to roast in the oven for 16 minutes at 400F.
  • Toss the steel cut oats in cinnamon and place in the oven for 3 minutes before peaches are done
  • In a small bowl mix the mascarpone with vanilla extract
  • One peaches and oats are finished in the oven, place the peach half-side up and scoop mascarpone mixture onto the center of the peach. Sprinkle toasted oats around the peach.
  • Garnish with Fresh Raspberries and a sprig of mint

This recipe comes from Chef Joshua Ferris based in South Florida. Thank you Josh for sharing!

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