A Peachy Dessert

Fresh Local Peaches
Puff Pastry Filled with Peach Jam and Brie
A Drizzle of Honey
Whipped Crème Fraîche

We made this dessert when I was in Chicago visiting my family. We were shopping at Whole Foods Market and asked the produce manager what his favorite fruit was that day. He said, “Local Illinois Peaches.” So that is what we bought and how this dessert came to be.
Initially we were going to grill or sauté the peaches in butter with sugar, but they tasted so delightful as is, we decided to leave them as nature intended. What shall we serve to complement these beauties? Last month I made a Baked Brie in Fillo with Preserves, that became the inspiration here. Tangy whipped crème fraîche would provide the perfect balance to the sweet fruit.
The photo above is of my neighbor’s peach tree here in Los Angeles. They told me to help myself. YAY! More peachy desserts are on the way! And a big thank you to my generous neighbors!

Cut puff pastry sheets into squares. Fill each square with a generous spoonful of peach jam and a piece of brie. Fold the corners together. Brush the pastry with melted butter and sprinkle with sugar. Bake until puffed and golden brown.

Slice the peaches and arrange on the plates. Place warm puff pastry in the center, drizzle with honey then top with whipped crème fraîche.
A Splendid and Easy Peachy Dessert!

Happy 200th Birthday Mr. President

Abraham Lincoln
16th President of the United States
February 12, 1809 – April 15, 1865
Dear Mr. Lincoln,
Happy Birthday, Sir. Thank you for your inspiration and service to our Country. In honor of the 200th anniversary of your birth, I have made a dish I think you might appreciate. In reading about your life, I see that you are a small eater, but enjoy apples and chicken fricassee. So today I have prepared this dish as a tribute to you, and served it on an authentic replica of the Presidential China chosen by Mary for the White House in 1861.

Abraham Lincoln’s
Chicken Fricassee in Puff Pastry
Served with Sautéed Apples

An apple is cut into slices and cooked over low heat in a non-stick pan with a little butter until softened. Finished with a drizzle of honey.

A chicken breast is cut into bite-sized pieces, seasoned with salt and pepper, dredged in flour. The chicken is sautéed in half butter/half olive oil until golden brown, then removed from the pan and kept warm while the sauce is made.

A little more butter is added to the same pan. White wine added, brought to a boil and reduced. Add cream and fresh grated nutmeg. Stir until smooth. Salt and pepper to taste.

Finish the dish by returning the chicken to the pan to heat through, along with lots of fresh chopped parsley. Overfill warm puff pastry shells with chicken fricassee.

The Eagle and The Shield

Prepared with the greatest admiration, gratitude, and respect. Happy 200th Birthday, Sir.
Yours sincerely,
Lori Lynn
“That this nation, under God, shall have a new birth of freedom, and that government of the people, by the people, for the people, shall not perish from the earth.”
Abraham Lincoln
Gettysburg, Pennsylvania
November 19, 1863

Caramelized Apples in Puff Pastry Shell

Caramelized Apples Flambéd with Cognac,
In a Puff Pastry Shell with Crème Fraîche


This is a great dessert especially for those of us who are not advanced bakers.
Pepperidge Farm even tells us which side of the pastry is up. haha

Bake the Puff Pastry shells at 400 degrees for about 25 minutes.
Use a fork to remove the T O P.

Melt butter and brown sugar, cook the apples until soft.
Add a pinch of salt.

This is also a great dessert for those of us who like to light our food on fire.
Add Cognac (or Calvados) to the pan to flambé.
For tips on flambéing, go here.

Ladle the warm apples and sauce into the shell and finish with a dollop of crème fraîche.

Six Ingredients, Fancy Dessert:
  • apples
  • brown sugar
  • butter
  • puff pastry shells
  • cognac or calvados
  • crème fraîche