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Boozy peach & rosemary galette with mascarpone & yoghurt orange cream

I had some peaches that I wanted to make a special dessert with for the last of the summer get-togethers in the garden, and, as I’m meant to be in South of France right now (and not) I thought something very French was appropriate.

The galette is a classic French patisserie, in which you can use any seasonal fruits. I used peaches as they’re in season right now, but you could easily swap for cherries, rhubarb, plums, apples or pears, you get the picture.

Taking inspiration from an Ottolenghi recipe I wanted to pair the peach with rosemary, but thought they could do with a good soaking in booze too, so ‘macerated’ them (this is apparently the word for marinading in 'desserts') in a juice of sherry, orange, sugar & rosemary.

Served with a fresh orange mascarpone & yoghurt cream, this was a completely delicious & actually quite a light summery French pudding.


Serves 8


Macerated peach

  • 5 peaches - cut into segments

  • 5 sprigs of rosemary

  • 150g of caster sugar

  • 2 glasses of sherry

  • Zest & Juice of 1 orange


  • 250g plain flour

  • 200g cold butter

  • 65g light brown sugar

  • Salt

  • 1 egg yolk for pastry


  • 100g ground almonds

  • 1 egg

  • 60g salted butter

  • 60g soft brown sugar

  • 2 tsp vanilla essence

  • 1 tbl orange zest


  • 1 egg for glazing

  • 3 tbl demerara sugar

Mascarpone, yoghurt & orange cream

  • 200g mascarpone

  • 4 tbl greek yoghurt

  • 2 tbl orange juice

  • 2 tbl orange zest

  • 2 tsp vanilla essence / or paste



  • Macerate your peaches by slicing the peach and sitting in a large Tupperware or bowl with the rosemary, removing the woody sprig & zest of 1 orange

  • Dissolve the sugar with the sherry and orange juice, pour over the peaches, and leave in the fridge for at least 2 hours.

  • To make your pastry pulse the cold diced butter, with the flour, sugar & a pinch of salt in a food processor - If you don’t have a food processor then you can rub with your hands.

  • Make sure it forms breadcrumbs but there are still bigger lumps of butter and it’s not too fine otherwise your pastry will be tough

  • Separate your egg, and add your egg yolk with a sprinkle of ice water to the breadcrumb mixture, pulse again/ or mix with your hands until it forms a lump - as soon as it forms together stop!

  • Put the ball of pastry in clingfilm or wrap in a plastic bag and put in the fridge for at least 30 mins

  • Make your frangipane by beating together the sugar, butter & orange zest until creamy, then beat in your egg, vanilla and ground almonds - set aside

  • Heat the oven to 190 (fan) °C

  • After your pastry has chilled for at least 30 mins, remove from fridge

  • Lay out a large sheet of greaseproof paper (the size of your large baking tray) & roll out your pastry on top into a circular/ oval shape until its around 30cm in diameter - it doesn’t need to be perfect

  • Place the greaseproof onto the baking tray

  • Spoon over the frangipane over the pastry leaving around 5cm of pastry edge for folding

  • Drain your peaches in a sieve over a pan, reserving the juice to make a syrup for later!

  • Place your peaches in a pattern covering the frangipane

  • Roll over the sides of the pastry over the peaches

  • In a bowl whisk an egg gently with a fork, and then using a pastry brush the egg to glaze the fold of the pastry, sprinkle with the demerara sugar

  • Place in the hot oven and cook for 30-35mins

  • Whilst galette is cooking, heat up the peach juice to create a thick syrup, by heating in a small pan on high heat until it vigorously bubbles - let it bubble for 5-7 minutes, then remove from heat and leave to the side to cool slightly

  • Remove your galette from the oven and leave to cool for 5 minutes, then spoon over your syrup onto the peach centre, ensuring it is equally covered

  • Leave it to come to room temperature before eating

  • Make your mascarpone cream by whisking all the ingredients together for a few minutes, leave in a bowl

  • Serve your galette, by slicing it in segments like a pizza and serve with a cooling dollop of the mascarpone, yoghurt & orange cream

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