I wrote last week about how I wasn’t finding Ontario peaches up to their normal juicy, delicious standards this summer, but I still had one more thing I wanted to make with them. This galette was the perfect way to coax out their sweetness, mixing them with honey and a little bit of bourbon, all wrapped up in a crispy crust. We ate this for our Emmys dessert with vanilla ice cream, and it was a happy way to close out summer before apples and pumpkin take over my kitchen.

Bourbon Honey Peach Galette

Source: Butterlust

Ingredients

Crust

• 1 1/4 cup flour
• 1 tbsp sugar
• 1/2 tsp salt
• 1/2 cup (1 stick) butter, cold, cut into cubes
• 1/4 cup buttermilk

Filling

• 4-5 peaches, peeled and sliced
• 2 tbsp honey
• 1 tsp bourbon
• 1/2 tsp vanilla
• 1/4 cup almond meal
• egg wash for brushing (1 egg whisked with 1 tsp water)
• raw sugar for sprinkling
• 1 tsp honey whisked with 1 tsp bourbon for brushing after baking

Directions

1. For pastry, whisk together the flour, sugar and salt in a medium bowl. Use a pastry cutter to blend in the butter, until the mixture is crumbly and the butter is the size of peas. Add the buttermilk, and stir with a spatula until the dough comes together (add a little extra buttermilk if the dough seems dry). Pat the dough into a disc, wrap in plastic wrap, and chill for an hour.
2. While the dough is chilling, mix the peaches, honey, bourbon and vanilla together in a medium bowl.
3. Heat the oven to 400° and line a baking sheet with parchment paper. Place the dough on a floured counter and roll out to a 10″ circle.
4. Sprinkle the almond meal over the dough and add the peach filling to the centre, leaving a 2″ border (you can just pour the filling on, or arrange the peach slices in a pretty pattern). Fold and crimp the dough around the peaches.
5. Brush the pastry with the egg wash, then sprinkle with sugar, and bake for 30-35 minutes until the pastry is golden brown and the filling is bubbling. Drizzle the honey/bourbon mixture overtop.