the perfect peach

A peach is a versatile, sublime combination of tart, sweet, juicy and refreshing. Consider it the ideal summer ingredient that can be used in both sweet and savory dishes.

› Photos and recipe by Robin Fannon

The New York Times recently published a report on the historically poor 2017 peach season taking place in the South. And although this may in fact be the case in America’s cobbler belt, backyards in Florida are experiencing bumper crops. New and innovative recipes dance in my head like sugar plum fairies, and I can barely keep up with their abundance. The following is one of my favorites.

Bon Appétit!

Peach Galette th esh Berries

The beauty of this recipe is that you can really control how much sugar is used. If your fruit is ripe, let their natural sugars shine. If you are watching your sugar intake, as most of us should, use as little as possible or substitute with Stevia, a touch of maple syrup or wild, local honey. I do not recommend artificial sweeteners. If you are avoiding white flour, you can also substitute all-purpose flour with coconut or almond flour. There are some good organic frozen pu pastry products on the market, and you can certainly make a gluten-free rendition of this recipe, if desired.

1 sheet of frozen puff pastry, thawed

3 tablespoon of Turbinado sugar (or your choice of sweetener)

1 tablespoon all-purpose flour (plus more for dusting)

2 cups peeled and pitted fresh peaches (approximately 4 large peaches)

1⁄2 cup fresh blueberries

1⁄2 cup fresh raspberries

1⁄2 teaspoon Himalayan sea salt

Alternatives

• A creamy filling can be used between the pu pastry and the fruit, such as cream cheese, jam, pastry creme or pudding.

• Once you remove the galette from the oven it can be brushed with melted peach jam to give it a nice glaze.

Pre-heat oven to 425°F. › Line baking sheet with parchment paper. › Roll puff pastry to 12x14-inch rectangle; place on baking sheet. › With a fork, prick a 1-inch border all the way around and in a few places in the center of the rectangle. › Bake in oven for approximately 10 minutes or until golden brown. › In a bowl, toss fruit with flour, 1 tablespoon of sugar and salt. › Remove crust from oven, and gently press down in the inside of the border. › Arrange fruit as desired on top of puff pastry. › Cover the crusts with strips of foil to prevent burning. › Bake for approximately 15 to 20 minutes, removing the foil the last 5 minutes. › Remove from oven, and cool on a rack. › Serve with your favorite ice cream, whipped cream, yogurt or frozen yogurt.

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