peach and almond galette

I fell in love with the blackberry and vanilla galette I made a few weeks ago, and thought I would make one with these gorgeous peaches I bought at the Farmer's Market. 

Have you ever had vanilla bean ice cream topped with  fresh peaches that have been sauteed in brown sugar, cinnamon, and a dab of butter?

It is so so so good.

Add toasted almonds on top of that, and you've elevated a simple Peach Sundae to a whole new level with the buttery crunch of almonds. 

So . . . with that delicious sundae in mind, I thought I would attempt to recreate it in the form of a galette.

I add the warm flavors of brown sugar and cinnamon to the peach mixture, as well as pure almond extract for a creamy, buttery finish. 

Raw sugar and sliced almonds grace the outer crust . . . giving it a light, sweet crunch. 

Add a scoop of vanilla bean ice cream to a slice, minutes after taking it out of the oven . . . and you might have a little piece of heaven on a plate.

Yes, it's a beautiful and delicious dessert, but the best part is that it's so easy to make!

It's truly a wonderful dessert to serve when having friends and family come over for dinner.

I highly recommend serving it to your guests right out of the oven (with ice cream!).

Prepare the peach mixture beforehand, since slicing peaches takes several minutes; and then place the mixture in the refrigerator until you're ready to fan them on your dough.

The longer the peaches sit in the brown sugar and cinnamon mixture, the more they juice . . . that's why you want to wait to assemble the galette until you're ready to bake it.

For an extra special treat . . . don't hesitate to reserve some of the peach, brown sugar, and cinnamon juice to drizzle atop your galette and ice cream just before serving it to your guests.

Yum. Yum. Yum!

peach & almond galette
.     .     .     .     .     .     .     .

1 prepared pie crust

2 large ripe peaches, sliced 1/8” thick

4 Tbsp brown sugar

½ teaspoon cinnamon

1 Tbsp flour

3/4 teaspoon pure almond extract

1 egg, beaten

½ cup sliced almonds

Raw sugar
.     .     .     .     .     .     .     .

Preparation

Thaw prepared pie crust in refrigerator, according to directions.

Preheat the oven to 375 degrees. Line a baking sheet with a silpat mat, or parchment paper.

Slice peaches, then place into a bowl and sprinkle the brown sugar, cinnamon, and flour on top. Add pure almond extract. Gently stir the peaches until the sugar and flour have evenly covered them.

Remove the dough disc from the refrigerator and fan peaches, overlapping, in a circular shape in the center of the disc, leaving a 1-inch border. Fold the 1-inch border of dough over the edges of the peaches and refrigerate for 15 minutes.

Transfer unbaked galette to the prepared baking sheet, brush with egg wash, and sprinkle with toasted almonds and raw sugar.

Bake for 25 to 30 minutes until the peaches look shriveled and crust is lightly browned. Let the galette cool for at least 5 minutes before serving.


Pictorial . . .

~ Slice peaches ~

~ alot of them! ~

~ place peaches in a bowl  ~

and gently fold in brown sugar, cinnamon, flour and almond extract

 ~ gently roll out dough ~

Look at those flecks of BUTTER!

~ fan first layer of peaches ~

~ slightly overlap second layer ~

 

~ It's so pretty! ~

 

 ~ fold the 1-inch border of dough over the edges of the peaches ~

~ brush border with egg wash ~

 ~ sprinkle with sliced almonds and raw sugar ~

 

 ~ Bake for 25 to 30 minutes in a 375 degree oven ~

ENJOY!

Bon appetit, friends!

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peach simple syrup

These sweet Summer peaches inspired another simple syrup in my kitchen . . .
                                     

I've become quite a fan of simple syrups. Like here and here.

They're so easy to prepare, and can add a special touch to drinks and desserts.

Peach simple syrup smells like the sweetest of sun-kissed Summer peaches . . . and tastes just like the sweet nectar of a ripe peach.

~ The stunning hues of a peach give this simple syrup its peach color! ~

Beautiful, isn't it!?!

You can use peach simple syrup for so many things . . . 

drizzle it over warm pound cake, right out of the oven 

add it to tea, lemonade, and lemon-lime sodas . . . just to name a few 

brush it atop cupcakes to keep them moist

drizzle it over a fresh Summer fruit salad
freeze it in ice cube trays to drop in drinks, or to enjoy for later

 . . . and the list goes on and on.

Peach Simple Syrup

1/2 cup sugar

1/2 cup water

2 peaches, pitted and sliced (skin on)

 In a small saucepan over medium-high heat, stir together the water, sugar and peaches. 

Bring to a boil. Reduce heat and stir until sugar is completely dissolved. 

Remove from heat and let cool completely.

When the syrup is cooled, line a strainer with a paper towel 

(this will help catch all the peach fuzz and small bits) 

and strain the syrup into a storage container. Refrigerate until needed.

This recipe only makes a small amount, so I’d recommend doubling it if you want to use it for multiple things. It never hurts to have too much, and it will keep in the refrigerator for a couple of weeks at least!

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