When I get obsessed with a recipe, it pervades my waking and sleeping hours.
Of late, it’s been peach galette, how much ground almonds to use in the layer below the peaches, what oven temperature, how long to bake – the list goes on. Then comes the testing and re-testing until Ross and I are eating the dessert daily and the freezer is full of various renditions, all clearly labelled. Read more…
Yippee, it’s peach season and time for that quintessential dessert: peach pie.
I’ve been baking up a storm in this genre – okay, I’ve made two pies in the past week – with great results. As with many cooking coups, the first excellent pie I made was the result of a happy accident. I ran out of flour while making Julia Child’s amazingly foolproof and delectable food processor dough and had to improvise. This meant patting the too-moist dough that was impossible to roll into a 12-inch pizza pan, then folding the edges over my peach mixture to make what is called a free-form pie or galette. The result was sensational. It was quickly devoured by assembled family and friends accompanied by PC vanilla Chocolate Fudge Crackle ice cream and drizzled with my home-made red currant sauce, all to rave reviews. Here’s the recipe. Read more…
