Recipe Courtesy of Wendy Mitchell, Avalanche Cheese Company

Hopefully you froze or canned some delicious Paonia peaches this summer, but if not you can use frozen organic peaches. This makes a great appetizer or dish to bring to a potluck dinner.

2 cups sliced peaches
1⁄4 cup sugar
Pinch cayenne pepper (or more to taste)
2 tablespoons peach liqueur or brandy
1 large sheet puff pastry dough
1 Avalanche Cheese Company Lamborn Bloomer
Maldon sea salt *

Preheat oven to 350 degrees. Prepare the peach compote by heating peaches, sugar and cayenne in a small sauce pan over medium heat. After about 20 minutes the mixture should be reduced by at least half and slightly thickened. Raise the heat and add the peach liqueur or brandy and cook until the alcohol has evaporated. (Put your nose right over the pot and stir to determine when the alcohol has evaporated.) On a nonstick cookie sheet, lay out the puff pastry and place the Lamborn Bloomer on top. Spread compote over the cheese and fold dough over the top, cutting off excess dough. Sprinkle salt on top. Bake at 350 degrees for 25 to 30 minutes. The pastry should be golden brown. Let cool for 10 minutes before serving. Serve with crackers and local Honeycrisp apple slices.

*I recommend this salt because I love the way the flaked crystals create little flavor pockets on top of the crust. Regular table or sea salt doesn’t melt the same way.