Whisky Peach and Plum Galette
 
Cook time
Total time
 
Ingredients
Crust
  • ¾ cup all-purpose flour
  • 2 teaspoons granulated sugar
  • A pinch of salt
  • ¼ cup (4 tablespoons) very cold butter, cubed
  • 2½ tablespoons ice water
Filling
  • 1 peach, washed and thinly sliced
  • 1 plum, washed and thinly sliced
  • 1 teaspoon lemon juice
  • ¼ cup water
  • 2 tablespoons light brown sugar
  • 2 tablespoons bourbon or whisky
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon unsalted butter
  • 1 egg yolk
  • 1 teaspoon milk
  • Raw or decorating sugar, for sprinkling
  • 1 pint Häagen-Dazs® ice cream (preferably Butter Pecan)
Instructions
  1. Whisk together the flour, sugar, and salt. Using your hands or a pastry cutter, cut the butter into the flour until coarse crumbs form; I prefer to use my hands, but be sure to work quickly if you do, too, because you don’t want the heat from your hands to melt the butter too much. Add in the water and mix quickly with a fork until the dough can form a ball. Divide the dough into two balls, wrap tightly in plastic wrap, and refrigerate for a minimum of 1 hour. I let mine chill for 90 minutes.
  2. When the dough is almost ready, preheat your oven to 375 degrees F. Slice the peach and plum as thinly as possible, 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 peach and plum, then let them soak in the warm sauce for at least 5 minutes.
  3. Lightly flour a work surface, your hands, and your rolling pin, then roll out each ball of dough into a circle about ¼ inch thick. Place the fruit mixture in the center of each galette, then fold the sides in. Whisk together the egg and milk, then brush the crust with it and sprinkle with sugar. Place the galette on a lined and/or greased 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 Häagen-Dazs® Butter Pecan ice cream.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2011/07/12/whisky-peach-and-plum-galette/