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Roast peach galette
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Create a peachy treat effortlessly.
Ingredients:
  • 6 just-ripe yellow peaches, halved, stone removed
  • 25g butter, chopped
  • 24.00 gm brown sugar
  • 1.25 gm ground cinnamon
  • 40.50 gm maple syrup
  • 1 sprig fresh rosemary
  • 250ml water
  • 2 sheets frozen puff pastry, just thawed
  • 1 egg, lightly whisked
  • 50g (1/2 cup) flaked almonds
  • 20.00 gm raw sugar
  • 300ml ctn double cream, lightly whipped
Instructions:
  • Preheat your oven to 180C/160C fan forced. Place peaches in a shallow baking pan, cut-side up. Generously top with butter, brown sugar, cinnamon, and a drizzle of maple syrup. Add rosemary to the pan for a hint of herbaceous flavor. Pour water around the peaches in the pan to keep them juicy.
  • Bake for 40 minutes, basting peaches with pan juices occasionally, until peaches are tender.
  • Preheat the oven to 200C/180C fan forced and line a baking tray with baking paper. Brush one pastry sheet with egg, then layer the remaining sheet on top. Cut the stack in half to create two rectangles and transfer them to the prepared tray. Brush the tops with egg, sprinkle almonds and raw sugar, then cover with another sheet of baking paper and place a tray on top. Bake for 20-25 minutes until golden. Allow to cool before serving.
  • Use a slotted spoon to elegantly move the peaches to a plate. Transfer the pan juices to a small saucepan and bring to a boil over medium-high heat. Simmer vigorously for 10 minutes or until the syrup thickens. Allow it to cool before using.
  • Place the pastries elegantly on a serving platter, generously dollop them with cream, artfully arrange the peaches on top, and finish with a drizzle of delicious syrup.

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