I found this “stone” fruit at an estate sale. It’s either an agate or marble peach. In an effort to make it look more realistic, someone glued a real peach pit in it:
Peaches are categorized as either cling or freestone, referring to the relationship the pit has with the surrounding flesh. With cling peaches, the peach flesh adheres strongly, (i.e., “clings”) to the pit, and usually has to be cut away. With freestone peaches, the flesh is loosely attached to the stone and is easily removed. The peach above appears to be a freestone (or gluedstone, as the case may be).
In the course of my research, I also learned that freestone peaches tend to be more colorful and flavorful than cling peaches. Freestone peaches tend to have a higher water content than cling peaches, and thus, tend to be juicier. Because cling peaches contain less moisture, they are favored for canning. I always wondered why the label on the canned peaches read “cling peaches,” and now I know. Yep, another step closer to being Cliff Clavin.
When I was a kid, on school days my Mom used to prepare breakfast the night before, in order to save time in the mornings. One of my least favorite make-ahead breakfasts in her rotation was cottage cheese with canned peaches, covered with plastic wrap, like maybe we were dining at Luby’s. When I would peel the plastic wrap off, everything would kind of “cling” to it, and it was always my private little joke that that is how cling peaches got their name. It was either that or cry.
Inspired by the “stone” fruit and thankful that fresh freestone peaches are in season, I made a peach galette. This is a quick and easy dessert, great served warm with ice cream, but perfectly delicious on its own. To keep it simple, I use refrigerated pie crusts. Depending on what looks best at the market, you can also use plums, nectarines, or apricots.
|STONE FRUIT GALETTE||
- 1 9-inch unbaked pie crust
- 2 tablespoons flour
- 5 tablespoons sugar, divided use
- 2-3 large peaches or plums, halved, pitted, and sliced into ¼” slices (peeled if desired)*
- 1 tablespoon coarse or sparkling sugar (optional)
- *To easily peel peaches, cut a large X–not too deep–in the bottom of the peach. Drop the peach into a pot of boiling water for 30 seconds. Using a slotted spoon, remove the peach and peel under cold running water.
- Preheat oven to 375 degrees. Place pie crust on a large baking sheet. Stir together flour and 2 tablespoons of sugar, and sprinkle evenly over dough, leaving a 1″ border. Arrange fruit slices decoratively in a single layer on top of flour mixture. Sprinkle fruit with remaining 3 tablespoons sugar (if fruit is very sweet, decrease amount of sugar as desired). Fold in edge of dough to cover outer rim of fruit, pleating dough as necessary.
- Cover galette loosely with foil and bake for 40 minutes. Remove foil and continue baking until crust is golden, fruit is tender, and juices are bubbling, approximately 5 minutes more. Transfer galette on baking sheet to a rack and immediately brush hot juices over plums with a pastry brush. Allow to cool at least 30 minutes. Sprinkle with coarse sugar, if using. Cut into wedges, and serve.
Cut a large X in the bottom of the peach
Place peach in boiling water for 30 seconds, remove
with slotted spoon, and peel under cold running water.
Fold over edges, pleating as necessary
Baked to golden, juicy deliciousness
Hey — where’s the ice cream? And the mint leaf garnish?
Plums make for a gorgeous galette