Whisky Peach and Plum Galette

I googled peach and plum galette and this beauty popped up from Crepes of Wrath. The warm whisky brown sugar soaked fruit adds a lovely depth to the galette. I took a few shortcuts using a Trader Joe's pie crust and soy milk for the egg wash. . . It's a great way to use the stone fruit while it's in season.

Whisky Peach Plum Galette | The Crepes of Wrath

Whisky Peach and Plum Galette
(adapted from Crepes of Wrath)


Trader Joe's Pie Crust

2 Peaches
4 Plums
1 teaspoon Fresh Lemon Juice
1/4 cup Water
2 tablespoons Brown Sugar
2 tablespoons Maker's Mark Bourbon
1/2 teaspoon Pure Vanilla Extract
1/4 teaspoon Cinnamon
1 tablespoon Butter
Egg wash or Soy Milk for crust
Raw Sugar, for sprinkling 

Vanilla Ice Cream

  1. I just picked up a package of Trader Joe's Pie Crust, it's very buttery
  2. Preheat oven to 375 degrees F. Slice the peach and plum uniformly, and toss with the lemon juice. In a small pot, bring the water and brown sugar to a boil, then reduce to a simmer and stir until the sugar is dissolved. Stir in the whisky, vanilla, butter, and cinnamon until melted together, then remove from heat. Pour this mixture over the peaches and plums, then let them soak in the warm sauce for at least 5 minutes.
  3. Unroll and lightly shape your defrosted pie crust. Place the fruit mixture in the center of the crust; then fold the sides in. Whisk together an egg wash (or just use soy milk), brush the crust, and sprinkle with sugar. 
  4. Place the galette on a lined baking sheet, and bake for 20-25 minutes, until the sides of the galette are golden and firm. Allow to cool on the sheet for a few minutes before serving with a few generous scoops of vanilla ice cream.

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