I am here for peach season. I live for it every summer when the farmer’s market is full of fresh colorado grown stone fruit. I thought it was the perfect opportunity to make some more infused peach goodies. In fact, this is the first of several peach recipes you’re going to see on the blog this fall.
The inspiration for this recipe came from a blog called Rainbow Plantlife, with a few changes (you’ll see).
To make the infused butter, you can check out this post here for the stovetop method, or this post here for the instant pot method.
The butter I actually used was made in a crockpot. After decarbing 4 grams of cannabis flower in a 300 degree Fahrenheit oven for fifteen minutes, I placed the cooled down flower in a mason jar with 4 ounces of unsalted butter in a crockpot on high for 6 hours.
- 1 sheet of puff pastry, thawed
- I used this recipe to make my own. Bonus, if you make your own you can use infused butter IN the dough.
- 8-ounces goat cheese
- 2-4 tablespoons sugar, divided in half.
- 1 1/2 teaspoons pure vanilla paste
- 1-2 tablespoons infused butter, melted
- 2 cups peaches, sliced (but not too thinly)
- 1/8tsp kosher salt
- If using a store-bought puff pastry sheet, defrost for 30-40 minutes. If using homemade and not frozen, it probably doesn’t need to come to room temperature. Let goat cheese soften on the counter for 30 minutes or so.
- Preheat the oven to 400 degrees Fahrenheit.
- In a mixing bowl, beat together goat cheese, 2 tablespoons of sugar (or another sweetener), 1 ½ teaspoons of vanilla paste, ⅛ teaspoon of kosher salt with a hand mixer (or can also use a standing mixer). Beat until smooth and all the ingredients are incorporated.
- Roll out the pastry dough into a 13 inch by 9-inch rectangle. Gently score a 1” border around the edge of the dough. Using a fork, gently prick the dough, excluding the border. Brush 1-2 tablespoons of melted infused butter around the edge of the dough. Then sprinkle the remaining 1-2 tablespoons of sugar over the entire surface of the dough. Spoon the goat cheese mixture onto the dough, again excluding the border. Then place peach slices across the top of the goat cheese.
- Bake for 25-30 minutes, until the crust is golden and has puffed up slightly.
- Allow to cool before cutting and serving.
Watch me make this recipe by clicking here, or below.