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It's true, when you combine the sharp sweetness of the blueberry and the tempting texture of the peach, you get a wonderful combination that makes most desserts sing. And Brooke Dojny, who wrote the cookbook Dishing Up Maine (where admittedly, they know a little bit about blueberries) stopped by Tonia's Kitchen to talk about a fantastic recipe that really brings these two winning foods together. Brooke told Tonia about her Blueberry-Peach Crostada, where she uses a tart crust with some corn starch. She then presses the crust into a spring-form pan. Toss blueberries and sliced peaches into the crust, along with more corn starch and sugar, and bake it all together. Brooke says the sugar will caramelize, and the blueberry juice will run right into the peaches. It's an amazing taste experience!
Reprinted from mangiabenepasta.com