Fresh summer fruit needs very little enhancement. But there are a few flavors that pair really well and compliment stone fruits. One of those is Amaretto.
Other than my usual combo of lemon juice and lemon verbena I let the luscious summer fruit flavors sing for themselves.
Puff pastry makes such a dynamite shortcut for my peach and cherry galette. It's flaky on the outside with smooth, sweet seasonal fruit inside, topped with cool and creamy vanilla ice cream!
You can certainly use a traditional pastry or pie crust with the same filling but you may need to adjust the cooking time. The puffiness creates an airy, light, and buttery shell.
To me, smooth and syrupy fruit pastries and pies call for a generous scoop of vanilla ice cream.
And just to be extra naughty, a drizzle of Amaretto! At least it's Edy's light vanilla:)
Ingredients
1 puff pastry crust, thawed
1 1/2 cups fresh sweet cherries, pitted
1/3 cup white sugar
1/2 cup water
1/4 cup Amaretto
2 1/2 teaspoons fresh lemon juice
1/2 cup fresh lemon verbena, unchopped
2 medium peaches, chopped small
1 tablespoon cornstarch
2 tablespoons water
1 egg
1 tablespoon water
vanilla ice cream or topping of your choice
Directions
Add cherries and next 5 ingredients to a sauce pan. Bring to a boil for one minute. Then turn down to medium. Cook for 20 minutes. Add peaches and cook 10 more minutes. Blend cornstarch and water in a cup. Pour into fruit sauce, stir and cook just until thickened. Remove lemon verbena and cool to room temperature.
Heat oven to 375 degrees. Line a baking sheet with parchment paper. While the fruit is cooling roll out pastry another 1/2 inch. Place onto the baking sheet and spoon filling into the center of your puff pastry. Fold up the edges, tucking and overlapping all the way around. Beat egg and water together and brush over top of pastry. Bake for 20 to 25 minutes until it's golden brown and the filling is bubbly.
Serve with vanilla ice cream, or whipped cream, a drizzle of Amaretto, and enjoy!
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