Recently, we visited Chiles Peach Orchard in Crozet, Virginia. We are blessed with so many great orchards all over Virginia. If the dish is not very sweet, with no added sugar, then the Five Forks white blend might work.” Another Delicious Peach Dessert Recipe Ideaįor another fun twist, instead of using a crust to your peaches and mascarpone, try soaking a slice of pound cake in War & Rust, and top with the whipped mascarpone and fresh peaches. The acidity of the wine would also serve to cut through the creaminess of the Mascarpone. In general, it’s nice when pairing with desserts if the wine is sweeter than the dessert, allowing the fruit character of the wine to still be expressed by some sweetness. He cited Early Mountain Vineyards’ cellar series, particularly the sweet Petit Manseng, explaining it has “both residual sugar and lots of acid. I like to serve the galette just as it’s finished cooling to room temperature.We also spoke to Jordan to see what he would pair with peaches and mascarpone. Reserve in the refrigerator until ready to serve. Then whisk quickly to aerate until thick and has a sour cream consistency. Add the whip cream and slowly whisk until cream is incorporated. While baking, prepare the mascarpone cream. In a large stainless bowl, add the mascarpone and powdered sugar until completely mixed. The peaches will bake down and the tart will expand slightly. Sprinkle turbinado sugar on top of the egg wash.īake the galette for 40-45 min or until crust is golden and peaches are bubbling. Try not to let it drip down the sides so the galette doesn’t stick to the parchment after baking. I like to add the liquid on top so it doesn’t make the crust soggy and the peaches stay moist in the oven with the extra liquid.įold up the sides of the pie dough to create a border around the peaches. Pour 3 tablespoons of liquid on top and discard the rest. With a slotted spoon, scoop the peaches, without the liquid and place onto the pie dough, leaving a 2″ border all around. In a large bowl, combine the peach slices with the lemon juice and candied ginger. Transfer the dough to your prepared sheet pan. Roll out the dough until 1/4″ in thickness. In a another small bowl, beat the egg yolk and heavy cream till mixed. In a small bowl, whisk together the sugar, cornstarch, cinnamon and salt, breaking up any lumps. Line a half sheet pan with parchment paper. Wrap disc in plastic wrap and chill overnight. Prepare the pie dough according to the recipe instructions. Serves 6 generous portions or 9 small portions Peach and Ginger Galette with Mascarpone Creamġ.5 lbs yellow peaches, firm but with a little give, cut into 1/2″ slicesģ TB powdered sugar, plus more if you like it sweeter and less cheesy To finish, I whipped up one of my go-to topping, mascarpone cream. I prefer them over white because I love the tartness. It was truly the first time I’ve done it from scratch and while fun, I definitely need more practice. Looking back, I think I needed the pastry fix because pasta was way out of my comfort zone. I spent 3 hours making pasta last night and had the brilliant idea of making a tart this morning, before work. I know I’ve been MIA but I’m busily preparing for a re-design/re-launch so excuse the bare bones appearance of my blog.
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