Wednesday, July 24, 2013

peach galette & blackberry mint compote

PREHEAT YOUR OVEN to 475. Yes, that hot.

First, the blackberry mint compote...
Start by placing a handful of frozen blackberries in a saucepan over medium heat, letting them become a little soft and create their own juice.
Then add in YOUR desired amount of mint.. we wanted it minty so minty it was... then break it up with your spoon... or make your life easier and add it in chopped.
Now it's creating it's own liquid and smelling really good...
Add in two heaping dessert spoons of powdered sugar and slowly stir it in, making sure to press down on each little clump to get it evenly mixed.
Add in the juice of ALMOST an entire half of lemon and stir it well. Turn the heat to low and let it simmer for about 10 minutes, until it's thick and bubbly. (if it gets too thick because of your sugar amount, add 1 Tablespoon hot water at a time and stir in until it's pourable)
Pie crust time! Find my mother's recipe here, make it and roll it out thin and nice over your baking sheet. (just remember, substitute the crisco for BUTTER this time)
Now let's do the peaches! You'll just need 3 peaches, washed and SKIN ON! :) Melt 3 Tablespoons butter, sprinkle in 2 teaspoons cinnamon, 2 Tablespoons brown sugar and a little bit of sea salt. Mix it all together and set aside.
Now we'll slice our peaches in nice, thin pieces and place them in the mixture.
 Now let's start spiraling them in a flower pattern over the pastry, starting from the center.. like this!
Now drizzle the remaining butter mixture over the peaches and let's start folding the dough...
Once it's all folded nicely, brush the top with 1 Tablespoon melted butter and lightly sprinkle with granulated sugar.
Pop it in your oven for 25-30 minutes.. until it's golden and bubbly out the top.
Slice it and serve with a small dollop of vanilla bean ice cream and drizzle with your blackberry mint compote... DELICIOUS and perfect for summer.. and SO easy right?
Happy July Days and enjoy, my friends!


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