Summer Fruit Swirl Trio

Preparation

1. Preheat the oven to 360°F , place the frozen pastries onto a parchment paper lined baking tray. Bake for 18-20 minutes, after allowing to fully cool before proceeding.​
2. In the center of the crown, pipe the whipped cream cheese and swirl it on top of the pastries.
   
3. Add Strawberry Guava Jam in the center of 1 Large Cinnamon Swirl. Repeat step with Blueberry Compote and Peach Citrus Jam to the other 2 Large Cinnamon Swirls.
4. Top the swirls with the appropriate fresh fruits. (Chef's Tip: Gently fold fresh blueberries into the blueberry compote before adding to the Cinnamon Swirl).

Whipped Cream Cheese

1. ​​Gather the bowl of your stand mixer and add heavy cream. Beat until stiff peaks form. If using a stand mixer, transfer the whipped cream to another bowl and set aside.
2. In a second large bowl or the bowl of your stand mixer, combine softened cream cheese, sifted powdered sugar, corn starch (if using), vanilla extract. Beat until well-mixed and smooth, scraping the sides of the bowl with a silicone spatula as needed.
3. Use a spatula to fold whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream.​ ​

Peach & Citrus Jam

1. Preheat an oven to 350°F.
2. Place the ripe peach on a sheet tray, then transfer to the oven for 3-5 minutes. Remove and peel.
3. Separate the peaches for the puree and process in the blender. In a large heavy pot add peach puree, lemon juice, sugar, salt, vanilla, orange, kumquats, and jelly.
4. Bring the mixture to a boil and simmer for 5-10 minutes, keeping close eye to not let it stick.
5. Using a whisk, sprinkle in the pectin while whisking. Allow the mixture to boil for 2-3 minutes.
6. Add the diced peaches and zest, return to a boil and then simmer for 10-15 minutes. Remove from the heat and allow to cool for 1 hour before cooling.
7. Store in an airtight container like a plastic storage container or glass jar for up to 3 weeks.