Peach Rum Galettes With Warm Vanilla Sauce

Peach Rum Galettes With Warm Vanilla Sauce

By TheSweetNerd

August 3, 2016

  • Prep: 45 mins
  • Cook: 45 mins
  • 45 mins

    45 mins

    1 hr 30 mins


Peach Filling

1 tablespoon fresh lemon juice (for fruit)

1 ½ pounds peaches, quartered and stones removed (about 4-5 cups)

¼ cup granulated sugar

1/8 cup packed light brown sugar

½ teaspoon ground cinnamon

½ teaspoon salt

1 tablespoon arrowroot

2 dashes of Angostura or Old Fashioned Bitters

Egg wash (1 large egg whisked with 1 tablespoon water and a pinch of salt)

Sanding sugar for finishing

*Optional - Brush 1 tablespoon apricot jam (watered down with 1 teaspoon water)

Vanilla Rum Pouring Cream, yields 2 ½ cups

1/4 cup milk

1/4 cup cream

3 tablespoons sugar

2 egg yolks

1 vanilla bean split and beans removed

1 tablespoon Dark Rum (optional)

Dough, yields 3 mini galettes

2 cups flour

½ teaspoon salt

1 tablespoon sugar

6 ounces (1½ sticks cold unsalted butter, cut into small pieces)

1/3 to ½ cup ice water as needed



1Sprinkle the lemon juice over the prepared peaches to prevent browning. In a separate bowl, whisk together the granulated and brown sugars, cinnamon, salt, and arrowroot (or cornstarch substitution). Toss the sugar mixture with the peaches and dash of bitters.

Warm Vanilla Rum Pouring Cream

1Scald the milk and cream with the vanilla beans in a heavy potted saucepan over low heat. In a separate bowl, combine the sugar and egg yolks. Temper the milk into the egg mixture (pour hot milk in a slow steady stream into the egg mixture and whisk vigourously), then pour back into the saucepan and cook over low heat stirring constantly until thick. Strain. Then, add dark rum (optional). Let cool slightly and cover top of cream (to prevent a skin on cream) with plastic wrap until you are ready to serve. Serve warm over peach galettes.


1Mix the flour, salt, and sugar together in a bowl. Cut in the butter by hand or with two knives or forks until the mixture resembles coarse meal.

2Sprinkle the ice water over the top by the tablespoon and toss it with the flour mixture until you bring the dough together into a ball. Press into a disk and refrigerate 15 minutes or up to overnight.


1Lay out dough, then fold in fruit. Put in refrigerator to 'set' shape. Next, brush on egg wash and sprinkle with sanding sugar. Bake at 350F for 45 minutes or until golden brown.

2Brush exposed fruit with apricot jam immediately to give your fruit that 'glazed' look. Drizzle with warm vanilla sauce.