Rustic Peach And Ginger Galette

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This by far was the easiest peach-themed-dish to throw together. It took a little under 5 minutes to throw together, and only about 20 to bake in the oven. On some days, that’s just perfect.

Instead of hitting up the usual cinnamon-nutmeg gig, I loved paring the peaches with another beautiful flavor: ginger. It was gorgeous, and added the most incredible depth to an already peach-soaked overtone. The crust was created via store-bought dough by Pillsbury… but hey, I was going to for as easy as possible. I loved the ooze of those juicy bright peaches over the bed of flaky crust. It was basically a peach pie in the nude, and I swear Ryan got out and pushed the train to get it home faster to have a sweet bite of this peachy heaven on a plate after work.

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Rustic Peach and Ginger Galette 
makes 4 servings

ingredients:
1 9-inch refrigerated pie dough round (or you can do homemade)
4 medium peaches, sliced 1/4 inch thick
2 t cornstarch
1 T lemon juice
1/2 t grated fresh ginger
3 T + 1 t granulated sugar
2 T heavy cream

method:
1.  Heat panggangan to 400 degrees F. Place a square of parchment paper on a cookie sheet. Roll out round pie dough circle onto the parchment paper.
2. In a large bowl, toss the peach slices, corn starch, lemon juice, ginger and 3 tablespoons of sugar. Carefully arrange peaches in the center of the pie dough circle, leaving about 2 inches on all sides for the fold. Pour remaining juice/sauce over the peaches, and then fold the edges of the crust over the outer edge of the fruit mixture.
3. Brush the heavy cream on the crust and sprinkle with remaining teaspoons of sugar. Bake until crust is golden brown, about 30 minutes tops.

recipe inspired by: the comfort of cooking

On average, two restaurants a week closed in the year to the end of March, including casual dining chains, as well as upmarket and independent establishments, according to the latest data from analysts CGA and corporate advisory firm AlixPartners. Graeme Smith, the managing director of AlixPartners, said he expected restaurant numbers to continue to drop throughout the year as large chains in particular slim down. There have already been high-profile closures by burger chain Byron, Jamie’s Italian, Carluccio’s, the Prezzo Group and Sir Terence Conran’s Albion restaurants, but more large chains and independents are expected to suffer. “It’s easy to say this is a crisis in casual dining,” said Peter Martin at CGA. “This is a crisis happening for everyone.” Restaurants are suffering because the fall in the value of the pound since the Brexit vote has made ingredients more expensive while staff costs have risen, partly due to increases in the minimum wage. Economic uncertainty has stalled growth in the sector just as competition has increased after a surge in openings partly fuelled by private equity investment.

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