Tag Archive for plums

Okanagan Stone Fruit Galette

Galette.

I love the word. It’s elegant and French, and makes me think of patisseries in Paris. In reality, though, a galette is the opposite of elegant and refined. French, yes, but more French countryside rustic than fancy French pastries beside the Seine.

I recently got back from the Okanagan. It’s a region in BC known for a few things: desert, heat, wine, and many, many kinds of produce–including stone fruit. Pretty much everywhere you go, you’ll see apricot, plum, peach, and cherry trees.

stone fruit galette

When I was a kid, my parents would drive up there every summer and come home with a backseat full of boxes of stone fruit, and this year, I got to do the same.

Despite its fancy name, a galette is really just a lazy man’s (or gal’s), pie. Lazy, because you don’t need to form the crusts, cut them, flute them. You basically make a pie crust, roll it out, plop your pie filling in the middle, and fold the crust up to make a package to contain the fruit.

The end result is a kind of rustic-looking pie, perfect for taking on a picnic, because you only need a knife to cut it, and your hands to eat it with.

Given that it’s basically a pie, you can pretty much use any fruit pie filling that tickles your fancy. I reckon I’ll try my hand at a an apple on early in the fall. I, however, used my Okanagan booty for mine, and it turned out great.

IMG_0202

Okanagan Stone Fruit Galette

Ingredients: 

  • 2 peaches
  • 2 plums
  • 4 apricots
  • 3/4 cup cherries, pitted and halved
  • 1/4 cup sugar
  • 3 tbsp flour
  • 1 tbsp lemon juice
  • 1/2 tsp cinnamon
  • One pie crust (your fave recipe, or mine, even store-bought if you want to be extra lazy with this lazy pie)
  • One egg

Method:

  1. Make the pie crust in advance, and then wrap in plastic wrap and allow to sit in the fridge for a couple of hours. Remove from fridge and allow to warm up a little while you make the filling.
  2. Wash and pit all the fruit. You will want to peel the peaches, but the rest don’t need to be peeled. Or, you can sub nectarines for peaches, which won’t require peeling. Slice up the fruit and place it in a bowl. Toss well.
  3. Add the sugar, flour, cinnamon, and lemon juice, and toss to mix/coat.
  4. Roll out the pie crust on a piece of parchment or a silpat. You want to make it square or rectangular, and about 1/4″ thick. Place the fruit in a pile in the centre, then carefully begin folding up the sides until the pie makes a nice package (with a hole in the top).
  5. Beat the egg in a small bowl, and brush the pastry with it. Sprinkle sugar all over.
  6. Carefully lift the parchment or silpat with the pie on it onto a baking sheet, and bake in a 350 degree oven for 30-40 minutes.
  7. Remove from oven, and, again, carefully remove the pie from the baking sheet using the parchment or silpat, and allow to cool. Slice and serve with a dollop of whipped cream.

Plum Chutney

A couple of months ago I got a large container of plums. My friend Darien claims he wrestled them away from a bear, but I’m not certain I buy his story. Anyway, I was quite happy to receive them.

plum chutney

They were the Italian-type plums. When I was a kid, we had a plum tree in our backyard, and I remember so clearly that soft, juicy, apricot-coloured flesh when you bit through the purple skin.

My mom would make all kinds of things out of them, but chutney was not one of them.

I like to spread a little of this on top of some cheese and crackers for a snack. This is a recipe with bold flavours: the acidity of the vinegar, the earthiness of the cloves and cinnamon, and the bite of the mustard. It’s lovely with cream cheese or brie, whose creaminess offsets the sweet/sour chutney. I imagine it would go nicely with pork or chicken, and it would totally rock inside a grilled cheese sandwich.

Plum Chutney

plum chutney

Ingredients:

  • 4 c plums–pitted and chopped roughly (you can leave the skins on)
  • 1 small-medium sized onion, sliced
  • 2 c brown sugar
  • 1 1/2 c apple cider vinegar
  • 1 tsp salt
  • 1-2 cinnamon sticks
  • 1/2 tsp ground cloves
  • 2 tsp mustard seeds

Method:

  • In a large pot, combine all of the ingredients and stir well. Bring to a boil, then reduce heat to simmering. Allow to simmer for about 30 minutes, or until the chutney is thickened. You should be able to place a spoonful on a plate, and when you drag your finger through it, it doesn’t immediately fill back in.
  • Remove the cinnamon stick(s).
  • Process using the instructions here.
  • These make great gifts!