This little dessert or afternoon tea pastry is just perfect on a beautiful summer day when peaches are in season, and are sweet, ripe and juicy! They are a cross between my Peach Flat Cake and my Orange Polenta Petits Fours. The mixture of ground almonds and stone-ground polenta gives these Peach Almond Polenta Squares a unique texture and flavor that blends so nicely with the fruit. The extra-virgin olive oil gives these a richness that is just superb –it brings me back to my Mediterranean heritage! You can also substitute the peaches for fresh apricot, mango, plums or strawberries when they are in season. You just cannot go wrong with these little gems!
Peach Almond Polenta Squares
I only use eggs from local farms where I know the hens are free to roam
Servings 15 squares
Ingredients
- 3 medium ripe peaches skin on, rinsed and sliced
- 1/2 cup extra virgin cold-pressed olive oil
- 1/3 cup pure cane sugar
- 1/4 cup roasted unsalted almonds freshly ground (that's 4 Tbsp ground)
- 3 Tbsp stone-ground Polenta
- 3 pasture-raised large eggs*
- 1 tsp pure vanilla extract
- 1/2 cup whole wheat pastry flour
- 1/2 tsp baking powder
Instructions
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Preheat the oven to 370 F.
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Place the olive oil, cane sugar, ground almonds, polenta, eggs and vanilla in a medium bowl and stir well with a spoon.
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Add the whole wheat pastry flour and baking powder and stir well again.
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Pour the batter in a 10.5" by 7" rectangular baking dish, lightly greased with a drizzle of olive oil.
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Place the sliced peaches on top of the batter.
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Place in preheated oven and bake for 20 minutes.
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Let cool and cut into 15 squares (5 by 3).
placing sliced peaches on top of batter
This was perfect! I could serve it for dessert or with coffee or tea in the morning Everyone liked it !
HURRAY!!! I always love to hear that Linda!!:)
Oh yummy! I have just learned my ancestry at 32 years old and discovered I am more than half french, Irish and greek, italian and Anatolian! I really wanted to create a dessert that reflects the mediterranean side for my family and this wonderful recipe fits the bill! Thank you for your beautiful love for food and family, I feel the same way. That this is what life is all about! Thank you for being you. God Bless you and your lovely family!
I am a student at IIN. And I will definitely let my clients know of your wonderful work!
Diana, thank you so much for your beautiful words, they touched me very much and I am just delighted to have brought you a little closer to your Mediterranean ancestry if only through this little recipe!
Love,
Catherine
Thank you for the great work you are engaged in for healthy living
My pleasure Marilyn, thank you for your kind words!