Peach & Citrus Fan

Preparation

1. Preheat the oven to 360°F , place the frozen pastry 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, followed by a piping in the compote. Finish with fresh powdered sugar (optional).
   *Make it easy by replacing our Peach Citrus Compote with any peach flavored jam! Reduce time by 1 hour and 15 minutes.

Peach Citrus Jam Recipe

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.

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.​ ​