I’ve mentioned before how thoroughly I enjoyed EVO ’12 – a social media blog conference in Park City, Utah. One of my favorite workshops was the Mizkan America Nakano Splash. I was fortunate enough to sit with Jeannette Kaplun of Todo Bebe and Stacy DeBroff of Mom Central . Chef Jill Houk presented some terrific recipes using the wonderful products of Mizkan Nakano and Holland House. Each table had a variety of these products; there was a smorgasbord of fresh ingredients to experiment with. We had lots of fun creating crostini, a fresh herbed lemonade mocktail, and puff pastry. Jeannette made a mean mocktail. We let Stacy create her puff pastry masterpiece. I couldn’t get enough of that delicious, simple and elegant dessert!
I have been craving it ever since. It’s quick, simple and yummy!
Ingredients:
- Nakano seasoned rice vinegar
- apricot jam
- plums (or your choice of fruit)
- white nectarines (or your choice of fruit)
- blueberries
- raspberries
- freezer puff pastry sheet (thawed and unrolled)
Lay the thawed pastry sheet on a piece of parchment paper on a cookie sheet. Crimp the edges with your fingers (optional). Place the sliced fruit in any arrangement. I copied Stacy’s floral design using nectarines and plums. Top with raspberries and blueberries. Sprinkle fruit with sugar. Bake at 400 degrees until puffed and edges are brown, about 12-15 minutes. Make a glaze out of equal parts Nakano seasoned rice vinegar and apricot jam. Brush lightly over fruit and pastry to shine.
This is a dessert that tastes as good as it looks – and is probably one of the easiest desserts I’ve ever made! It won’t be my last.
I hope you enjoy this as much as we did. Thank you Nakano Splash and Chef Jill Houk for a great day… and thank you Stacy DeBroff for your creative ideas!
I’d love to hear back. I promise you’ll love this dish!
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