2 pounds Peaches
1 pound Blueberries
8 fluid ounces Orange Muscat wine
30 pieces Phyllo Crisps
Muscat Pastry Cream, as needed
Powdered sugar, as needed
1 pint Raspberry Sauce
Servings: 10
1. Split the peaches in half and discard the pits. Cut each half into six wedges.
2. Macerate the peach wedges and blueberries in the wine.
3. To assemble each napoleon, place a Phyllo Crisp in the center of a plate. Pipe Muscat Pastry Cream along the edges of the crisp. Arrange four peach wedges and approximately six blueberries on the crisp and pipe a dollop of pastry cream on top of the fruit. Place another crisp on top of the pastry cream and fruit, pipe more pastry cream and add more fruit to this second layer. Top with a third crisp and dust with powdered sugar.
4. Drizzle Raspberry Sauce around the napoleon on the plate and garnish with additional blueberries.
Servings: 10
1 pound Blueberries
8 fluid ounces Orange Muscat wine
30 pieces Phyllo Crisps
Muscat Pastry Cream, as needed
Powdered sugar, as needed
1 pint Raspberry Sauce
Servings: 10
1. Split the peaches in half and discard the pits. Cut each half into six wedges.
2. Macerate the peach wedges and blueberries in the wine.
3. To assemble each napoleon, place a Phyllo Crisp in the center of a plate. Pipe Muscat Pastry Cream along the edges of the crisp. Arrange four peach wedges and approximately six blueberries on the crisp and pipe a dollop of pastry cream on top of the fruit. Place another crisp on top of the pastry cream and fruit, pipe more pastry cream and add more fruit to this second layer. Top with a third crisp and dust with powdered sugar.
4. Drizzle Raspberry Sauce around the napoleon on the plate and garnish with additional blueberries.
Servings: 10
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