So today’s post is going to be a bit more cheery. Like cherries cheery but peach style.
Holy smokes. I don’t know how or why I missed the boat on these suckers for so long. Probably because as a kid we ate them with brown sugar on top. WHAT?!?! I think I’d lose all my teeth if I did that now, and that’s not the look I’m going for.
Peaches, they got the look.
Simmered down with why-did-I-purchase-this-oh-yeah-because-it-was-on-sale raspberry balsamic vinegar, this sauce was DIVINE! So glad I bought that bottle, because now I get to make this allll the time (na na nana na) or until the bottle runs out.
I think I hang out with too many kids.
Oh yeah, I think I should mention that pic above is NOT what your batter should look like. I added about a cup of water after this texture decided to show up – I blame it on the coconut flour. Or my old recipe. Not sure who, but wasn’t me.
The sauce topped squash blossoms stuffed with my FAVORITE OF ALL TIME vanilla Siggi’s yogurt (every flavor is amazing), and mascarpone cheese, bought soley due to my inner Giada, low shirt and funny accent in tow.
Some of the batter came out of the blossoms, especially as the frying process continued, next time I may not stuff them so much. You may or may not (hopefully) notice the different tan tones of the batches. Okay, well know you know, but let’s just ignore that and top the battered blossoms with more peach glaze. OH YES.
Another tid bit would be to not to clean your stove top prior to this cooking expedition.
I don’t know who would do somthing like that. Who me? Couldn’t be.
What I do know is these babies are ridic.
The stuffing is spoon worthy.
The blossoms are gorgeous.
The drizzle is sweet and perfect for many things like ice cream, toasted bread, morning biscuits, crispy bacon (ohhh yeah) or classic french toast. Just to name a few.
Get on it.
Stuffed Squash Blossoms with Peach Balsamic Drizzle
Prep Time: 10 minutes + 30 minutes refrig
Cook Time: 10 minutes
Ingredients (10-12 blossoms and 1/2 c. glaz)
- 10-12 Squash Blossoms, cleaned, dried and inner stamens removed
- Grapeseed oil, for frying
- 1/2 c. mascarpone cheese
- 1 container (5.3 oz) vanilla Siggs yogurt
- 1/2 c. coconut flour
- 1/2 c. corn starch
- 1/4 tsp sea salt
- 2/3 c. cold beer
- 1 c. water
- 1/2 c. raspberry balsamic vinegar
- 1 Tbsp honey
- 1 peach, sliced
Start by carefully cleaning the blossoms, making sure to check inside for little bugs (hehe) and remove the stamen by grabbing it and twisting.
For the batter, whisk together the flour, corn starch and salt. Add in the beer and water, whisking constantly to get a smooth liquid. Refrigerate for at least 30 minutes.
For the stuffing, simply combine the cheese and yogurt in a bowl and mix together with a fork. It helps if the cheese is room temperature. Refrigerate the mixture for at least 15 minutes.
After the stuffing has cooled in the fridge, spatula into a plastic bag and snip off a corner of the bag (or a piping bag if you have.)
Carefully pipe the stuffing into the blossoms until almost full, close by twisting the top leaves together. Refrigerate the stuffed blossoms for 10 minutes before frying.
Heat about an inch of high heat tolerating oil (grapeseed oil) in a pan over medium-high heat. The oil is ready when you place the handle end of a wooden spoon in the oil and it starts to bubble around the spoon.
Dip the blossoms in the batter, let excess drip off, and carefully place in the hot oil. Do not overcrowd the pan.
Cook for about 2 minutes per side, then remove to a paper towel lined plate to soak up excess oil.
Continue with this process until all the blossoms are pan-fried.
Meanwhile, heat the vinegar, honey and peach slices over medium heat until it comes to a bubble, then reduce heat to a simmer for 6-8 minutes. The drizzle with thicken.
Serve the stuffed blossoms with a healthy spoonful of peach balsamic reduction.