The bite of these tart peaches tell me that summer is not yet here and that sometimes we are all in too much of a hurry for the next season (or phase in life) to start.
A peach should embody the lazy, sun drenched days of summer. The lethargy of a hot afternoon, cooled only by sweetened iced tea.
These peaches in my produce bin are firm with a little give. Their fuzz is that of youth’s first beard. Their colors are blushed, not yet tinged with maturity.
I rinse these peaches and set them on my cutting board. Into a pie they will go. Baked until their juices burst and surrender their flavors to the sugar and spice.
Sometimes we shouldn’t rush things. We need to be patient and savor the moment we’re living. But somethings life plucks the fruit too soon. All we can do then is make the most of it and not let it go to waste.
Recipe: Tart Peach + Mint Galette
- 1 cup flour
- 6 tbsp cold butter, cut into cubes
- 1 tbsp sugar
- 1/4 tsp salt
- cold water
- 5 tart peaches, sliced
- 10-15 mint leaves, chopped
- 1/2 cup of sugar
Sift flour, salt & sugar. Mix butter into the flour mixture until pea sized clumps are formed. Slowly add a little bit of cold water to form the dough. Dough should not be too moist that it’s sticky. Turn dough onto floured surface and form a round ball. Flatten ball slightly and wrap in plastic. Place in refrigerator for an hour or two.
Combine sliced peaches with chopped mint, sugar and dash of cardamom. Mix and set aside for 15 minutes.
Remove dough from refrigerator and set oven to 375 degrees. Butter a cast iron skillet. Roll out the dough and line the skillet. Dough should overhang the sides. Arrange peach slices inside the skillet. Fold dough over the peaches. Brush dough with cream and sprinkle it with sugar. Bake for 50-60 minutes until crust is golden brown. Remove from oven and let it cool before serving.
All images © 2014 Sriprae P. McDonald