I tried to make a peach and blueberry galette on Sunday and failed miserably. The tart’s sugar levels were off and crust wasn’t rolled thin enough, turning it into a rock hard biscuit surrounding a pile of roasted fruit. This happens from time to time when I’m making up recipes and trying new dishes, but usually Ramsey offers a comforting, “Oh no, it doesn’t look that bad, I’m sure it tastes fine.” However for the galette, he conceded that there was no way to spin it.
Feeling defeated, I turned to one of my favorite simple desserts: roasted stone fruit. I usually serve them with a small scoop of vanilla ice cream, but I made a cinnamon whipped cream instead and I think it worked well. Plums, peaches, and cinnamon feel like a natural combination, and they can all be thrown together and cooked in under 30 minutes.
Roasted Stone Fruit
-2 peaches (room temperature)
-3 plums (room temperature)
-1 tbs lime juice
-2 tbs honey
-1 1/2 tbs. butter, cut into small cubes
1) Pre-heat oven to 350º.
2) Toss fruit, lime juice, and honey in a 9″x9″ baking dish. Once the fruit is evenly coated, top it with the butter.
3) Bake for 20-30 minutes, or until fruit is tender and easily poked with a fork. Allow to cool for 10 minutes, but serve while still warm topped with whipped cream or ice cream.
Cinnamon Whipped Cream
-2/3 cup whipping cream
-2 tbs. sugar
-1/2 tsp. vanilla
-1 tsp. cinnamon
1) Add ingredients to a large bowl. Use a whisk or whisk attachment on an electric mixer to begin whipping at the lowest setting. Increase the speed as the cream begins to thicken and stop once it can form a soft peak.