Heidi Ann Faires
(4) ripe peaches
chevre (goat cheese)
Pre-heat oven to 450. Unroll pie crust and bring to room temperature. Pinch the corners and fold to create a 1/2" wall around the outside. Put honey butter in sauce pan on medium heat, add in sliced peaches, 1/4 tsp ginger, 1/4 tsp cinnamon, 1/4 tsp clove and vanilla bean scrapped and skins. Add in 1/2 cup of brown sugar and let simmer for 15 minutes then turn heat off.
Strain peaches from juices and set aside. Blend the cream cheese and chevre until soft, spread onto the bottom of the pie crust, spoon peaches all over cheese spread, sprinkle pecans all over and lightly dust with sea salt, ginger, cinnamon and clove. Place rosemary sprigs all over and then drizzle with honey. Bake until crust is golden, remove and place on cooling wire. Slice & Serve & Enjoy.
Fall is my favorite time of the year, the weather starts to cool off and everything is changing. I choose this recipe because of the earthy and rustic tones for the pallette. It is sweet & savory and just the right amount of fall flavors wrapped up in a rustic slab crust.