Taste
tampabay.com
Print storySubscribe to the Times

Dessert has simple flair

By Associated Press
Published June 2, 2004

Shopping for fresh peaches may not be a good bet out of season, but the pantry shelf can always produce the simple ingredients for this juicy baked peach dessert.

The galette is easy to make. It's not overly sweet. Note that the use of brown sugar, and a touch of ginger as well as cinnamon, add depth of flavor.

The French name is part of the galette's flair: It describes a flat cake, or, as here, a pastry-based tart.

Spiced Peach Galette

2 tablespoons butter

1/4 cup brown sugar

15 1/4-ounce can cling-peach slices, drained

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 cup pecan halves

1 package puff pastry, defrosted

1 egg, beaten

2 teaspoons sugar

Whipped cream or vanilla ice cream (optional)

Preheat oven to 400 degrees.

Melt butter in large saute pan over medium heat. Add brown sugar; stir until melted and the mixture begins to caramelize. Add peaches, cinnamon, ginger and pecans. Cook 4 to 5 minutes until peaches are lightly browned. Set aside to cool.

Cut puff pastry in half. On a floured surface, roll half of dough into a 12-inch circle. Repeat with other half. Transfer dough rounds to an 11- by 17-inch baking sheet.

Top each dough round with half of filling, leaving a 2-inch border. Fold crust over filling, forming pleats in dough, and leaving a 2-inch opening in center of galette. Brush dough with beaten egg and sprinkle with sugar.

Bake for 20 minutes until pastry has puffed and is golden brown. Serve warm, with whipped cream or vanilla ice cream, if desired.

Makes: 6 to 8 servings; 2 small galettes.

Nutrition information per serving (based on 8-serving size): 448 calories, 31g fat, 5g protein, 39g carbohydrates, 10mg cholesterol, 2g dietary fiber, 184mg sodium.

Source: California Cling Peach Board.

[Last modified June 1, 2004, 11:30:17]

Elsewhere in today's Taste

  • All aboard
  • Food file
  • Cherry recipes
  • Dessert has simple flair
  • Dip into cherries with creamy sauces
  • Raw-food recipes

  • Dish
  • Banquet fundraiser a sport, too
  • Briefly
  • We love kitchen shears

  • Food trends
  • Is a raw diet healthy?
  • Top chefs join raw-food revolution

  • Low-fat cooking
  • Cilantro sauce to the rescue

  • To Market
  • Watermelon, nature's summer cooler
  • leaderboard ad here
    Back to Top

    © 2006 • All Rights Reserved • Tampa Bay Times
    490 First Avenue South • St. Petersburg, FL 33701 • 727-893-8111