Friday, July 11, 2014

Spiced Peach and Rum Galette


Summer are all set to bid adieu and so do the stone fruits. Mangoes have slowly and subtly left the market and Peaches and Plums are showing the last of them this season.  Before the stone fruits disappear from the market in another couple of days, I am frantically trying to make the most of them and apart from a Peach and Avocado salsa that is coming up on my other blog Everyday Musing  ( have you checked it out yet !! ) , a Plum and Almond cake which is in the plan very soon, this Spiced Peach and Rum Galette made it before the deadline. The Galette crust is my to go recipe and I have tried it a number of times without fail. The peaches were spiked with a dash of rum and ground spices and are a perfect filling to go with the slightly sweet and flaky crust. Here is the recipe to make this simple Spiced Peach and Rum Galette. If you want to skip Rum, just reduce the amount of cornflour to 1 tsp. Here you go.



All you need is

For the crust

All purpose flour - 2.5 cups
Castor sugar - 2 tbsp
Unsalted butter - 225 g ( cold and cut into 1 cm cubes )
Ice cold water - 4 tbsp

For the filling

Peaches - 5-6 ( peeled, seed removed and cut into thin slices )
Sugar - 1\2 cup
A pinch of salt
Lemon juice - 1 tsp
Rum - 2 tbsp
Ground cinnamon - 1\2 tsp
Ground nutmeg - 1\2 tsp
Cornflour - 2 tbsp
Thyme - 4-5 sprigs



Method of preparation

For the crust

Put the plastic blade in your food processor.
Add all purpose flour, sugar and butter to it.
Pulse together till butter is blended into the flour and the mixture is crumbly with some of the butter pieces the size of peas.
Add water one tablespoon at a time and pulse just until the flour comes together.
Remove the flour on the work surface and bring it together and make a ball.
Divide the dough into two halves.
Flatten each half a little bit.
Cover each half with a cling wrap and refrigerate for 30 minutes.

For the filling

Mix all the ingredients of filling in a bowl.

Assembly

Pre heat the oven to 180 degree C.
Lay  parchment paper on your counter top.
Slightly flour it and roll one of the dough into a 8-10  inch disc on the paper ( I rolled the dough directly on my counter top and  it was very difficult to  transfer my galette to the baking tray )
Leaving 2 inch space , spread half of the peach filling on the pastry.
Fold the sides of the pastry inside with your finger tips.
It need not to be very smooth.
Make both the galettes in the same manner.
Bake for 40-50 minutes, till the pastry is slightly brown.
Serve hot as such or with a scoop of vanilla ice cream.


Wednesday, July 2, 2014

Peach and Pecan Coffee Cake





Summers are here in full swing and so are the stone fruits. Peaches, apricots, cherries and mangoes to name a few, these fruits are beautifully decked up in the vegetable and fruit stores and no one can escape from buying these beauties and using the most as a few more days and they will be gone for another year. I too have had my share of mangoes, peaches and plums and apart from nibbling on them for snacks or as after meal dessert with a dollop of ice cream, I also made a few recipes using them. This cake is one of my favorite cake recipes which I tweaked a little to incorporate the fruit and nuts and the result was a delicious cake with perfect crumbs and a lovely moist and soft texture. You can use apricots instead of peaches or even plums for that matter and pecans can be substituted with walnuts or almonds.Here is the recipe to make this Peach and Pecan coffee cake. Enjoy it with a cup of coffee or tea or pair it with some vanilla ice cream to make a beautiful dessert. 





All you need is

All purpose flour - 1 and 1\2 cup
Baking powder - 1 tsp
Baking soda - 1\2 tsp
Salt - 1\4 tsp
Unsalted butter - 115 g
Brown sugar - 1 cup
Eggs - 2
Fresh cream - 1\4 cup
Milk - 1\4 cup
Lemon juice - 2-3 drops
Vanilla extract - 1 tsp

For the topping

Peaches - 4-5 ( cut into thin slices )
All purpose flour - 2 tsp
Brown sugar - 1\4 cup
Cinnamon powder - 1 tsp
Pecans - 1\4 cups ( roasted and chopped )


Method of preparation


Pre heat the oven to 180 degrees C.
Grease and line an 8 inch pan.
Mix all purpose flour, baking powder, baking soda and salt in a bowl.
Keep aside.
Mix milk with lemon juice and keep aside.
Mix the topping ingredients except peaches and keep aside.
Whisk unsalted butter and brown sugar in a bowl till light and fluffy.
Add eggs, one at a time and whisk well after each addition.
Add fresh cream, milk and vanilla extract and mix well.
Add the flour mixture and fold till combined.
Pour the batter in the prepared pan.
Top the batter with peach slices.
Sprinkle the topping on top.
Bake for 40 -45 minutes, till a tooth pick comes out clean.
Remove the pan from the oven.
Cool the cake on a wire rack.
Cut into slices and serve.



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