St. Francis Winery & Vineyards

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WINE CLUB : Desserts : Peach Galette with Ice Cream and Zinfandel Syrup

Peach Galette with Ice Cream and Zinfandel Syrup


Serves 4

Pairs With:

Main Directions


3 large ripe peaches
4 tablespoons sugar
1/2 teaspoon cinnamon
1 sheet puff pastry
1 egg for egg wash
1/2 lemon
Vanilla ice cream
Zinfandel syrup


Peel the peaches by dropping them into boiling water for a minute. Place in a bowl of ice water to stop them from cooking, peel the skin, and cut the peaches in half lengthwise to remove the pit. Slice 4 of the halves and fan open slightly. Coarsely chop the other 2 halves. Heat the butter in a pan over medium-high heat. Add 2 tablespoons of sugar then add the chopped peaches and cook for a few minutes. Mix in the cinnamon. Allow the peach mixture to cool. Roll out the pastry dough on a lightly floured board just large enough to cut out 4 circles using a small coffee saucer. Place even amounts of the chopped peaches on the 4 circles. Mix the egg with a few drops of water then brush the edge of the dough around the chopped peaches with the egg wash. Top with the fanned peach halves. Fold the edges of the dough up the sides of the peaches. Crimp and press the folds of the dough. Squeeze a few drops of lemon over the peach fans to keep them from discoloring. Refrigerate the galettes for about 1 hour before baking. Sprinkle the top of the galettes with the remaining sugar. Bake in a 400 degree preheated oven for 18-20 minutes or until the pastry has turned a nice golden brown. Serve with vanilla ice cream and Zinfandel syrup.

Zinfandel Syrup


2 cups Zinfandel
1 cup light corn syrup
1 tablespoon lemon juice


In a large saucepot, combine the wine and corn syrup. Reduce over a high flame by half. Remove from heat, add the lemon juice and allow to cool.


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