Archives for dessert

Autumn Apple Galette


1 sheet of pre-made puff pastry dough (e.g. Dufour brand)

2 Gala or Cortland Apples, cored and sliced into 1/8” wedges

1 Tbsp butter

2 tsp coconut sugar

2 Tbsp rhubarb, apricot, raspberry or peach jam

1 Tbsp water

2 Tbsp sage, finely chopped

1 Tbsp rosemary, chopped

2 Tbsp flour

Let pastry dough thaw in refrigerator a couple of hours before working with it.  Pre-heat oven to 425F.  Sprinkle flour on counter surface and roll out dough into a thin square.  Cut off corners to make a circle (more or less).  Transfer onto a baking sheet, lined with parchment paper.  Pierce dough throughout with a fork.  Place apple slices in a concentric pattern, leaving about 1” of the edge free.  Sprinkle with sugar and dot with small pieces of butter.  Fold pastry edges over apples.  Bake for 20-25 minutes.

While galette is cooling off, prepare glaze.  Combine jam, water and herbs in a small pot and bring to simmer.  Brush mixture onto galette.  Enjoy warm or cold.

Peaches and Cream

Peaches and Cream

2 Peaches

1 Tbsp sugar

1/2 cup whipped cream*

* Non-dairy option: soak 1/2 cup raw cashews and 4 pitted dates in water for 2 hours. Drain water. Put nuts and dates in blender, and fill with water so they are just covered. Add vanilla extract, blend until creamy consistency.

Quarter and cut peaches into small chunks. Put into glass container and sprinkle with sugar. Cover and refrigerate for 3-4 hours, allowing the fruit to macerate. Serve chilled with a dollop of cream.

Peach Sorbet


2-3 peaches, quartered

3/4 cup coconut sugar

1/2 tsp vanilla extract

3 1/2 cups ice

*A commercial strength blender such as Vita-Mix would work best. Combine all ingredients in the blender on high speed for 30 sec. Eat immediately.