Fresh Peaches With Cinnamon Creme Fraiche Recipes

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STONE-FRUIT GALETTE



Stone-Fruit Galette image

Use peaches, apricots, or any other beautiful stone fruit you can find for this rustic easier-than-pie dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h40m

Yield Makes one 9-inch tart

Number Of Ingredients 10

1 1/2 pounds peaches or apricots, sliced 1/2 inch thick (4 3/4 cups)
1/3 cup granulated sugar (1/2 cup if using apricots)
1 teaspoon fresh lemon juice
1/4 teaspoon coarse salt
1 tablespoon cornstarch
1 disk Pate Brisee (Pie Dough)
All-purpose flour, for surface
1 large egg, lightly beaten
Sanding sugar (optional), for sprinkling
Whipped cream, for serving

Steps:

  • Preheat oven to 375 degrees. Line a rimmed baking sheet with foil, then parchment. Stir together fruit, granulated sugar, lemon juice, salt, and cornstarch.
  • Roll out pate brisee into a 13-inch round, about 1/8 inch thick, on a lightly floured surface. Transfer to baking sheet. Arrange fruit in center, leaving a 2-inch border. Fold over border to enclose fruit, leaving center open. Brush crust with egg, and sprinkle with sanding sugar.
  • Bake until golden brown and bubbling in center, about 1 hour 10 minutes. Let cool on baking sheet 10 minutes, then slide galette on parchment onto a wire rack. Let cool completely. Serve with whipped cream.

BROILED PEACHES WITH CRèME FRAîCHE



Broiled Peaches with Crème Fraîche image

Categories     Fruit     Dessert     Broil     Picnic     Quick & Easy     Peach     Summer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 3

4 firm-ripe peaches, halved and pitted
3 tablespoons sugar
Accompaniment: crème fraîche or sour cream

Steps:

  • Preheat broiler.
  • Line a small shallow baking pan with foil and arrange peaches cut sides up. Sprinkle peaches evenly with sugar and let stand 10 minutes.
  • Broil 4 to 5 inches from heat until sugar is golden brown and peaches are tender, 6 to 8 minutes.
  • Serve warm.

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