Leave to cool slightly, then serve with a bowl of the lime creme fraiche on the side.Sprinkle the rosemary leaves on top and return the galette to the oven for 15 minutes, until the pastry is golden-brown and the filling bubbling. Simmer over a medium-high heat until it thickens to the consistency of honey (about two minutes), then pour over the peaches. While the galette is baking, whisk the cornflour into the reserved peach syrup.Sprinkle the remaining tablespoon of sugar evenly over the pastry and bake for 20 minutes, until it’s golden and the filling is beginning to bubble. The perfect recipe to use up fruit thats about to go bad or is even a little bruised. Dot the butter over the exposed peaches, then brush the pastry all over with beaten egg.
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