Blueberry & Peach Bourbon Galette
Try this peach and blueberry bourbon galette recipe, a mouthwatering summer dessert that showcases the flavors and colors of summer fruits.
Servings: 4
Ingredients
Peach and Blueberry Galette
- 1 (500g) Store bought short crust pastry
- 2 x 410g Tinned Sliced Peaches (Drained and reserve syrup)
- 150 g Blueberries (Fresh)
- 60 ml Brown Sugar
- 2 Tbls Custard Powder
- 10 ml Milk
Bourbon Brown Sugar Syrup/Glaze
- 100 ml Brown Sugar
- 50 ml Maple Syrup
- 200 ml Water / drained peach syrup
- 60 ml Bourbon
Instructions
Pastry
- Preheat the oven to 180°c or 160°c if fan assisted.
- Lightly flour a work surface and roll out the short crust pastry. Using the 30cm cake tin as a guide. Cut the pastry. Transfer the cut pastry on a parchment paper lined tray. Set aside.
- Drain the peaches into a bowl. Reserving the syrup.
- Now coat the peaches with 1 tablespoon of sugar and the custard powder. Make sure the peaches are evenly coated.
- Spoon and arrange the peaches in pattern of your choice on to the pastry. Just make sure you leave a 5cm edge. This is so that you can fold the pastry over.
- Take the edges of the pastry and press them inwards and on top of the edges of the sliced fruits. Now sprinkle the blueberries.
- Brush the pastry lightly with milk and sprinkle the rest of the brown sugar over the pastry and fruits.
- Bake for 30-40 minutes until all the pastry has turned an even golden brown.
Bourbon Brown Sugar Syrup
- While the galette is baking, add the brown sugar, maple syrup and water or peach syrup to a small saucepan.
- Boil for 5-10 minutes until the syrup begins to thicken.
- Add in the bourbon and whisk well. Allow to boil for another minute and take off the heat.
- Once the galette is baked, brush the syrup over the peaches and drizzle a bit more to serve. Serve warm with a dollop of vanilla ice-cream.