Poached Peach Galette (Edit recipe)

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Bringing you guys another new galette recipe—White Wine and lavender Poached Peaches with Blackberries! As you guys can tell, I am a HUGE fan of galettes, at this point I think I like them more than pies but it’s because they’re easier to assemble than a pie so I feel like more people can make these. Honestly, as long as you have a great base, you can throw whatever you have in a galette.

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COOK TIME

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INGREDIENTS

Serves: 6-8

Ingredients

1 whole Pie Crust (click for recipe), your favorite pie recipe!
1 1/2 cups Water
1 1/2 cups White Wine, like riesling
1 1/2 - 3/4 cups Raw Sugar, depending on how sweet you like it
2 tsp Vanilla Extract
6-7 whole Peaches, thinly sliced and medium sized
1 Tbsp Lavender, syrup or sub lavender buds
1 pint Blackberries
1 Tbsp Lemon zest
1 Egg, beaten
1 Tbsp Raw Sugar, (course sugar) for sprinkling
1 cup Vanilla Ice Cream, for serving

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the galette crust and place it in the fridge until ready to use.
Combine the water, wine, vanilla, lavender syrup (or buds), lemon zest and sugar in a deep pot (that will fit all the peaches) and stir until the sugar is dissolved. Allow the syrup to boil, then turn down the heat to simmer. Add all the peaches and make sure they are covered by the liquid. Simmer for about 10 minutes ( until they can be easily pierced) then add the blackberries to the poaching liquid as well, let them simmer for about 2-3 minutes then turn off the heat and let the fruit sit in the liquid while you’re working on your crust.
On a lightly floured surface, roll out the dough until its about 1/4 inch thick. Place the galette on a parchment lined baking tray then place it in the fridge for 10 minutes and Preheat the oven to 400 degrees F.
Remove the Galette from the fridge and spoon the fruit into the middle of the galette making sure you leave enough of the edge to fold the galette in.
Brush the edges of the pastry with egg+ lavender wash ( beaten egg with chopped lavender) and sprinkle with course sugar (or whatever sugar you have). Transfer to the oven and bake the galette for 25 minutes or until the crust is golden if the edges get get dark—make sure to rotate it in the oven at the halfway mark. Let it cool on the baking sheet until ready to serve.
If you have leftover syrup, drizzle it over the galette before serving. Serve warm or at room temperature with your favorite ice cream and Enjoy!

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This is our estimate based on online research.
Calories:	468
Fat:	5 g
Carbohydrates:	110 g
Protein:	2 g
Cholesterol:	7 g
Sodium:	87 mg
Fiber:	0 g
Sugars:	88 g
Calculated for total recipe.