Peachy Keen

I'm not a big dessert person, but there was something I couldn't ignore about this post at Angry Chicken. Maybe because she said it wasn't too sweet? In any event, I clicked on over to my library's website, found we had the book on order, and placed a reserve on it.

The book is Rustic Fruit Desserts by Cory Schreiber and Julie Richardson and the recipe is called Stone Fruit Tea Cake. (It's on page 52.)

The little blurb at the beginning of the recipe stresses how easy and flexible this recipe is. You can freeze the dough and use almost any fruit, fresh or frozen, in it.

Gerry said it went together very easily and wasn't a fussy kind of recipe at all. Oh, you didn't think I made it, did you? The only change he made to the recipe was using raw sugar instead of granulated in the dough. 'Cause that's what we had, ya know?

We've both had a piece and pronounced it delicious. The recipe called it a shortbread-style dough, but it's lighter than that. Very nice. We're already dreaming up different combinations of fruit fillings to use. And maybe, on a very special occasion, we'll serve it up with a scoop of ice cream. We don't usually have ice cream in the house, but it isn't every day your cat turns ten!