Saturday, July 31, 2021

Rosie Makes A Peach Galette.

I've got a box of some beautiful peaches, so I've been coming up with all sorts of peach delights.
This Peach Galette is very simple, very quick, and very good.  It’s peachy keen!
 In case you don’t know what a galette is, it’s simply a rustic, free-form pie, filled, in this case, with fruit.

I started out with 5 peaches.
Peel and slice.
Place in a bowl with a mixture of:
1 TB cornstarch
juice of 1 lemon
1 TB vanilla 
1/4 cup brown sugar
Toss to coat.

I always have on hand those rolled up pie crusts that come two to a box.  Never know when you’re gonna want a pie or something, so it’s nice to have them in the fridge for such an occasion.  Sometimes I’m just lazy and don’t feel like making a dough from scratch.  Quel horreur!

To prepare, take the dough out and let it come to almost room temperature so you can work with it.  If it’s cold, it’s not going to be pliable and it’ll crack.

Spread out the pie round on a piece of foil or parchment paper. 

And beginning layering the peach slices in the middle, leaving an inch or so outside border.
Pile 'em up.

With a galette, you can use most any fruits for fillings.  I happened to have a jar of Amarena cherries in the pantry which I've been meaning to try.  Glad I did.  Amarena cherries are wild, dark cherries from Italy, tender, yet firm, slightly bitter, just a tad sour, and are preserved in a natural sweet cherry syrup.  Maraschino cherries, in comparison, don't have much flavor, are soggy,  are impregnated with sugars, and are loaded with corn syrup, preservatives, artificial coloring, and artificial flavorings (the almond oil of Jergens lotion comes to mind).

Spoon some Ararenas on top,
along with the syrup.

Drape the edges up and over the filling and pour the remaining macerating liquid over top.

Brush the pastry with egg wash.

Sprinkle on some cinnamon and turbinado sugar. 
Turbinado sugar is raw sugar, or minimally processed.  Darker and coarser than regular white, granulated sugar, it comes from the first pressing of the sugar cane and thus retains more flavor and natural molasses. 
Bake at 400° 25-30 minutes,  until crust is golden brown.


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