Nectarine, Mango, and Guava Galettes


Nothing says summer like having fresh fruit around the house…and sometimes it’s an over abundant amount! So I just took some tropical preserves, some puffed pastry and put my extra nectarines to good use! A quick, and easy, but impressive dessert that is bound to please the family, friends or whoever might stop by on a summer evening!

Nectarine, Mango, and Guava Galettes

Heat oven to 400 degrees

Line a large baking sheet with parchment.

Cut 1 sheet of thawed puff pastry into 6 even squares. Set aside.

Whisk together:
2 tbs sugar
1 tbsp cornstarch
1 tsp lime juice

Whisk in:
1/3 cup Wallis Mango Guava Preserves
Set aside.

Cut:
1 1/2 nectarines into thin slices.

Beat together:
1 egg + 1 tbsp water

Coarse sugar, optional

Spread a small amount, about 1 tsp of the sugar mixture on the bottom of each square. Lay sliced nectarines over the sugar mixture. Brush edges with egg wash and fold up sides twisting corners together and pressing ends to parchment.

Brush top of dough with wash and sprinkle with sugar.

Bake at 400 degrees until golden brown and bubbling. About 20 minutes.

Makes 6 servings

Recipe by Amy Richardson

Chilled Peach Mango Soup with Brie and Rosemary Crackers


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I love peaches! This super easy soup is a great light patio lunch, or a refreshing first course for dinner.~Amy

Chilled Peach Mango Soup with Brie and Rosemary Crackers

4-5 medium peaches, peeled and cut into pieces
2 ripe mangos, peeled and pits removed
3- 4 cups orange mango juice
1/2 cup vanilla yogurt

Brie wedges, at room temperature
Rosemary Crostini Crackers

Place peaches, mangos, yogurt and about 1 cup of the juice into blender. Blend until completely smooth. Pour into large bowl and whisk in renaming juice. Chill until ready to serve.

Serve in individual bowls with cheese and crackers.

Makes 4-6 servings

Recipe by Amy Richardson

Fresh Mango, Mascarpone, Arugula and Candied Bacon Pizzette


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This my fresh take on Hawaiian pizza. Fresh mango, mascarpone, smoked mozarella, and candied bacon, with fresh arugula and a drizzle of sweet honey. One taste will transport you to paradise! ~Amy

Fresh Mango, Mascarpone, Arugula and Candied Bacon Pizzette

Pizza dough for 1 large pizza
Mascarpone cheese
1 fresh mango, peeled and diced
8 oz smoked mozzarella, shredded
Arugula
Honey

Candied Bacon
1 cup bacon crumbles or 4 slices thick cut bacon
2 tablespoons brown sugar
1/4 tsp black pepper

Olive Oil
Fresh cracked pepper
Sea Salt

Heat oven to 475 degrees

To make candied bacon, place bacon crumbles or slices on a parchment lined baking sheet. Sprinkle bacon evenly with brown sugar and black pepper. Cook until crisp and bubbling. Remove from oven and cool. Crumble and set aside.

On a lightly floured board roll dough to desired thickness. Brush with olive oil and sprinkle with sea salt and fresh cracked pepper. Slide dough onto baking steel, baking stone or lightly oiled baking sheet and bake until it starts to brown. Remove from oven. Spread a thin layer of mascarpone over crust, sprinkle with smoked mozzarella cheese and bake until melted. Remove from oven, top with arugula, candied bacon, diced mango, and drizzle with honey.
Serve immediately.

Makes 4-6 servings

Recipe by Amy Richardson

Strawberry Vanilla and Mango Macadamia Homemade Granola


Strawberry Granola with assorted Berries, Cashews and Almonds

4 cups Old Fashioned Oats
1 cup shredded coconut
1/2 cup brown sugar
1/2 cup honey
1/4 cup strawberry freezer jam
1/4 cup oil
1 tsp vanilla
3/4 tsp salt

Cashews, almonds, dried cranberries, and wild blueberries

Preheat oven to 300 degrees.
Line a large baking sheet with parchment paper.
In a large mixing bowl, mix together oats and coconuts, set aside.

In a small saucepan, heat brown sugar, honey, jam, oil, vanilla, and salt. Stir to blend. Pour warm mixture over oats and coconut. Stir to coat evenly. Spread in a thin layer onto prepared baking sheet.
Place in oven and bake for 20 minutes, leaving oven door closed. Turn oven off and let granola continue to cook and cool overnight, or up to six hours. Remove from oven and break into small pieces and toss with fruit and nuts if desired.

Makes 6-7 cups

Recipe by Amy Richardson

I love this granola! It is super easy to make, and truly delicious, for breakfast or just an anytime snack!
~Amy

Mango Granola with Assorted Fruits and Roasted Macadamia Nuts

4 cups old fashioned oats
1 cup shredded coconut
1/2 cup brown sugar
1/2 cup honey
1/4 cup mango, peach jam
1/4 cup oil
1 tsp vanilla
3/4 tsp salt

Assorted dried tropical fruits, pineapple, mango, coconut, papaya, roasted macadamia nuts

Preheat oven to 300 degrees.
Line a large baking sheet with parchment paper,
In a large mixing bowl, mix together oats and coconuts, set aside.

In a small saucepan, heat brown sugar, honey, jam, oil, vanilla, and salt. Stir to blend. Pour warm mixture over oats and coconut. Stir to coat evenly. Spread in a thin layer onto prepared baking sheet.
Place in oven and bake for 20 minutes, leaving oven door closed. Turn oven off and let granola continue to cook and cool overnight, or up to six hours. Remove from oven and break into small pieces and toss with fruit and nuts if desired.

Makes 6-7 cups

Recipe by Amy Richardson

Coconut White Chocolate Rice Pudding with Fresh Lime, Mango, and Toasted Macadamia Nuts


Coconut White Chocolate Rice Pudding with Fresh Lime, Mango, and Toasted Macadamia Nuts

I have used some of my favorite flavors, all combined together to make this wonderful fresh tasting dessert,…….or is it breakfast?
~Amy

Coconut White Chocolate Rice Pudding with Fresh Lime, Mango and Toasted Macadamia Nuts

3 1/2 cups cooked, jasmine rice
4 cups milk
1 cup cream of coconut*
1/4 cup sugar
1/4 cup heavy cream
1/2 tsp Tahitian vanilla, or pure vanilla
Pinch of salt

2oz Lindt White Coconut Chocolate, or other good quality European chocolate
Zest from 1/2 of a lime

1 ripe mango , peeled and thinly sliced
1/4 cup chopped macadamia nuts, toasted

In a large saucepan, combine milk, cream of coconut, cream, sugar, and rice. Over medium heat bring to simmer. Cook uncovered, stirring often for about 30 minutes. Continue to cook stirring constantly for an additional 5-7 minutes or until desired thickness. Remove from heat and stir in white chocolate, vanilla and fresh lime. Pour into individual dishes, top with sliced mangos and sprinkle with toasted macadamia nuts.

* cream of coconut is usually found located with the drink mixers

Makes 4-6 servings

Recipe by Amy Richardson