Spiced Peach Galette Courtesy Of: California Cling Peach Board Spiced Peach Galette serves 6 Peach Filling 12 Sysco Imperial peach halves in light syrup (drained 60 g or 2 oz Unsalted butter 115 g or 4 oz Brown sugar 7 g or 1/4 oz Chinese five-spice powder 15 g or 1/2 oz Grated fresh ginger Almond Filling 400 g or 14 oz Butter or margarine 400 g or 14 oz White sugar 4 Whole eggs 4 Egg yolks 400 g or 14 oz Ground almonds 115 g or 4 oz All purpose flour pinch Salt Galette 6 Frozen prepared 9 285 g or 10 oz Almond filling 900 g or 32 oz Spiced peach filling Egg wash and sugar, as needed Peach Filling
1. Cut each peach half into 3 or 4 equal wedges.
2. Heat butter in a large skillet until foaming.
3. Add brown sugar and stir until sugar is melted and begines to caramelize.
4. Add peach slices, five-spice powder and ginger and cook peaches are lightly browned, about 4 to 5 minutes.
5. Transfer to a baking sheet and allow to cool completely.
Almond Filling
1. In a large mixing bowl, beat butter and sugar until smooth and creamy.
2. Add eggs and yolks and beat until smooth.
3. Beat in almonds, flour and salt.
4. Refrigerate until needed.
Galette
1. Seperate pie dough rounds and allow to soften so they are pliable.
2. Place 30 grams of almond filling in the centre of each round.
3. Top with 145 grams of cold spiced peach filling and arrange in a neat mound in the centre leaving a 5 centimeter border all around.
4. Fold edges of pie top over neatly forming pleats in the dough leaving a 5 centimeter opening in the top.
5. Brush outside of dough with egg wash and sprinkle with sugar.
6. Bake at 325*F for 20 to 25 minutes or until pastry is well browned.