It’s one thing to have fresh fruit for dessert.  It’s another to top it with mascarpone cheese.  That is what you see here on top of fresh nectarines and cherries.  Simple, decadent, delicious.

I tried.  I really did.  I just didn’t quite succeed. But I get an “A” for effort, right?

This month’s challenge is brought to us by Karen of Baking Soda and Zorra of 1x umruehren bitte aka Kochtopf.  They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

“Traditionally, tuiles are thin, crisp almond cookies that are gently molded over a rolling pin or arched form while they are still warm. Once set, their shape resembles the curved French roofing tiles for which they’re named.”

First, I think because these are such a light, delicate cookie, they don’t lend themselves well to being gluten-free. Hopefully one of the other gluten-free daring bakers can prove me wrong, but…

Second, I did not spread the first batch thin enough.

Then I was having trouble with the cooking time.

(By the way, I failed even more miserably with the nougatine recipe. Not sure what is up this month!)

To go with my cookies, I made a Blackberry Sorbet, based on a recipe from the New York Times, found here.  That was by far the easiest part of this whole process!  I got one cookie to look relatively pretty, so I quickly took the above photo.   Okay, so they really weren’t that bad, but they weren’t exactly a success.

TUILES
Here is the recipe as given to us Daring Bakers (the demo was really pretty butterflies):

Recipe:
Yields: 20 small butterflies/6 large (butterflies are just an example)
Preparation time batter 10 minutes, waiting time 30 minutes, baking time: 5-10 minutes per batch

65 grams / ¼ cup / 2.3 ounces softened butter (not melted but soft)
60 grams / ½ cup / 2.1 ounces sifted confectioner’s sugar
1 sachet vanilla sugar (7 grams or substitute with a dash of vanilla extract)
2 large egg whites (slightly whisked with a fork)
65 grams / 1/2 cup / 2.3 ounces sifted all purpose flour
1 table spoon cocoa powder/or food coloring of choice
Butter/spray to grease baking sheet

Oven: 180C / 350F

Using a hand whisk or a stand mixer fitted with the paddle (low speed) and cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not overmix.
Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it).

Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. This will help spread the batter more easily if using a stencil/cardboard template such as the butterfly. Press the stencil on the bakingsheet and use an off sided spatula to spread batter. Leave some room in between your shapes. Mix a small part of the batter with the cocoa and a few drops of warm water until evenly colored. Use this colored batter in a paper piping bag and proceed to pipe decorations on the wings and body of the butterfly.

Bake butterflies in a preheated oven (180C/350F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from bakingsheet and proceed to shape/bend the cookies in the desired shape. These cookies have to be shaped when still warm, you might want to bake a small amount at a time or maybe put them in the oven to warm them up again. (Haven’t tried that). Or: place a bakingsheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable.

If you don’t want to do stencil shapes, you might want to transfer the batter into a piping bag fitted with a small plain tip. Pipe the desired shapes and bake. Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones….

PEACH AND MASCARPONE TART

Ingredients:

Crust
25 gingersnap cookies,* coarsely broken (about 6 ounces; about 2 1/4 cups pieces)
1/4 cup (1/2 stick) unsalted butter, melted

Filling
1 8-ounce container mascarpone cheese*
6 ounces cream cheese, room temperature
1/4 cup sour cream
1/4 cup sugar
1 tablespoon grated lemon peel
1/4 teaspoon vanilla extract
1 tablespoon finely chopped crystallized ginger

Topping
4 to 5 small peaches or nectarines, halved, pitted, cut into thin slices
1/4 cup peach jam, warmed
2 tablespoons finely chopped crystallized ginger

*(Mi Del brand makes good gluten-free gingersnap cookies)

Directions:

For crust
Preheat oven to 350°F. Finely grind gingersnaps in processor. Add butter and blend until crumbs are evenly moistened. Press mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until color darkens, pressing sides with back of spoon if beginning to slide, about 8 minutes. Cool completely.

For filling
Beat first 6 ingredients in medium bowl until smooth. Beat in crystallized ginger. Spread filling in prepared crust. Cover loosely and refrigerate at least 2 hours and up to 1 day.

For topping
Overlap nectarine slices atop filling in concentric circles. Brush with jam. Sprinkle with chopped crystallized ginger. Serve, or refrigerate up to 6 hours.

(This was actually as popular at the party as the chocolate cheesecake.  I’d never made it before, and was quite pleased with how it turned out.  I thought the ginger might be a bit weird on it, but it was really good.)

I mentioned that I was going to make this and everyone oohed and aahed.  So I thought I’d better write about it.

I found this recipe on the Food & Wine website.  It’s a Bobby Flay recipe.  I’ve altered a little, because we don’t eat pine nuts in our house.  And I just chop up all the ingredients fairly small, so my pictures look a lot different than his do. I also cut the recipe way down because there are only two of us.

Pork Chops with Nectarine Relish

adapted from FoodandWine.com

Ingredients:

Two 6-ounce center-cut boneless pork chops, about 1 inch thick
Olive oil, for brushing
Salt and freshly ground pepper
1 firm nectarines, halved and pitted
1/2 tablespoons balsamic vinegar
1 teaspoon honey
1/4 cup diced red onion
1/2 tablespoon shredded basil

Directions:

- Light a grill.
- Brush the chops with oil and season with salt and pepper.
- Grill the chops over high heat, turning once, until cooked through, 10 to 11 minutes.
- Transfer to a plate; let rest for 5 minutes.
- Meanwhile, brush the nectarines with olive oil and grill cut side down until browned, about 3 minutes. Turn and grill until charred and softened, about 2 minutes longer; cut into 1/2-inch dice.
- Put the nectarines in a bowl and stir in the vinegar and honey. Add the onion and basil and season with salt and pepper.
- Serve the pork chops topped with the relish.