Apple and Wild Coastal Huckleberry Galette
With Vanilla Ice Cream and Zinfandel Syrup.
A simple and easy dessert that is truly elegant. If you can find huckleberries they are wonderful, but you can substitute with whole berry cranberry sauce. Serves 4
2 cups Zinfandel
1 cup light corn syrup
1 tablespoon lemon juice
3 Golden Delicious Apples, peeled and sliced into wedges
2 tablespoons butter
4 tablespoons sugar
1/2 teaspoon cinnamon
1 sheet puff pastry
4 tablespoons huckleberries in syrup or whole berry cranberry sauce
Vanilla ice cream
Preheat oven to 400 degrees. Heat the butter in a large sauté pan over medium-high heat. Add the apple wedges and sugar while stirring for several minutes. Mix in the cinnamon and stir until the apples are tender when pierced with a toothpick. Allow the apples to cool. Set aside 16 apple wedges and chop the remaining ones. Roll out the pastry dough on a lightly floured board just large enough to cut out 4, 5 1/2 inch circles (I use a coffee cup saucer). Place even amounts of the chopped apples on the 4 circles. Top each with 4 apple wedges and 1 tablespoon of the huckleberries or cranberry sauce. Fold the edges of the dough up the sides of the apples. Crimp and press the folds of the dough. Refrigerate the galettes for about 1 hour before baking. Bake for 18-20 minutes or until the pastry has turned a nice golden brown. Serve with vanilla ice cream and Zinfandel syrup.