Peaches hold a special place in my heart. Not only is it one of my favorite summertime fruits but it also happens to be a nickname my husband calls me. So when I hear “hey peaches” it makes me smile for more reasons than one. As summer is on it’s way out, and fall is slowly sneaking in, I wanted to pay ode to this favorite fruit with an easy dessert and cocktail recipe that everyone will enjoy one last time before we make way for fall’s harvest.
Maple Peach Galette
When it comes to spending time in the kitchen, I have a theory that you’re either a baker or a cook, but very rarely both. Personally, I am a cook. I like the freedom to improvise and add an extra dash of our Bourbon Barrel-Aged Pepper Sauce when I feel like it and not have to worry about messing up the entire recipe. But I also appreciate how many great desserts our Bourbon Barrel-Aged Pure Maple Syrup makes, so I dabble here and there on the sweet side. I also know my limits when it comes to baking and am not afraid to skip a few steps when possible. That’s why I love this easy peach dessert that’s foolproof for us non-bakers out there but has all the right flavors and ingredients of a true homemade dessert. Consider this your go to recipe when you want to impress your friends and family with a fresh fruit dessert that looks like you slaved in the kitchen for hours when in fact it only takes a few minutes to make. This version calls for peaches, but I think any seasonal fruit will do, so you can enjoy this recipe year round.
- 1 box of frozen puff pastry sheet dough (we used this one from Pepperidge Farm)
- 4 ripe medium peaches peeled and sliced
- ¼ cup Pappy Van Winkle Bourbon Barrel-Aged Pure Maple Syrup
- 1 tsp pure vanilla extract
- 1 tbsp cornstarch
- 3 tbsp all purpose flour
- 1 tsp ground cinnamon
- Pinch of salt
- Remove the pastry dough from the freezer. Wait about 20 minutes for the dough to warm slightly and become pliable. Meanwhile, preheat the oven to 375℉. Line a large sheet pan with parchment paper. Set aside.
- Remove the dough from the box and place in the center of a clean, lightly floured work surface. Gently unfold the dough and remove the parchment paper. Using a rolling pin, roll outwards, with firm but gentle pressure. Turn the dough and continue rolling towards the edges. As you work, don’t be afraid to sprinkle additional flour on top of the dough and underneath, as well as on the rolling pin to avoid sticking.
- Gently transfer the dough to the sheet pan, being careful not to pull or tear the dough. Place in the fridge while you prepare the filling.
- Prepare the peach filling: In a large mixing bowl, stir together the Bourbon Barrel-Aged Pure Maple Syrup, vanilla, cornstarch, flour, cinnamon, and salt, until combined. Toss with the peaches.
- Assemble the galette: Spoon the peach filling onto the center of the pie pastry, leaving about two inches around the edge. Fold the pastry edges over the peaches, overlapping the dough as needed.
- Bake for 40-50 minutes, until the pastry is golden and the peach juices begin to bubble. If the crust begins to brown too quickly, cover loosely with aluminum foil. Remove from the oven and allow to cool to room-temperature on a baking rack. Serve warm with a scoop of vanilla ice cream.
Sweet Peach Old Fashioned
- 2 ounces Bourbon of choice
- 1 tsp. Pappy Van Winkle Bourbon Barrel-Aged Pure Maple Syrup
- 1 whole peach
- 1 dash Peach Bitters
- 2 dashes Angostura Orange Bitters
- Muddle 2 large slices of peach in a mixing glass and add all remaining ingredients.
- Stir with ice and strain back over crushed ice in a double Old Fashioned glass. We like to use this one.
- Garnish with peach slice