Roast Peach Galette

its easy to be peach perfect with this simple dessert

The ingredient of Roast Peach Galette

• 6 just ripe yellow peaches halved stone eliminated
• 25g butter chopped
• 1 half tbs brown sugar
• 1 2 tsp ground cinnamon
• 1 half of tbs maple syrup
• 1 sprig fresh rosemary
• 1 cup 250ml water
• 2 sheets frozen puff pastry just thawed
• 1 egg gently whisked
• 50g half cup flaked almonds
• 1 tbs uncooked sugar
• 300ml ctn double cream gently whipped

The Instruction of roast peach galette

• ufeffpreheat oven to 180c 160c fan compelled arrange peaches reduce aspect up in a shallow baking pan scatter butter over peaches sprinkle with brown sugar and cinnamon drizzle with maple syrup and add rosemary to pan pour water around peaches in base of pan
• bake brushing peaches sometimes with pan juices for forty mins or until peaches are smooth
• increase oven to 200c 180c fan compelled line a baking tray with baking paper brush 1 pastry sheet with egg top with the final pastry sheet cut the stack in half to make 2 rectangles place the pastries at the covered tray brush the top of both pastry stacks with egg and sprinkle with the almonds and raw sugar place a sheet of baking paper on top of the pastries top with a baking tray this allows hold the pastry flat bake for 20 25 minutes or until very golden set aside to cool slightly
• meanwhile use a slotted spoon to transfer the peaches to a plate pour the pan juices right into a small saucepan bring to the boil over medium excessive warmth simmer hastily for 10 minutes or till the syrup thickens set apart to chill
• place pastries on a serving platter top with dollops of cream arrange peaches on top drizzle with syrup

Nutritions of Roast Peach Galette

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a