Sorry that I have been away for a while. The month of December begins my busiest season of the year. The family that I work for does Christmas in a big way, and there are many things to prepare for weeks in advance. Also, I do some parties on the side for a little extra holiday cash!
I must also admit that I have had a touch of writer's block. There are many things that I want to write about, and I think that they all got backed up in my head. So I think that I am finally over the hump, and shall begin to share more recipes with you.
This recipe is for another original, my Poached Fig, Raspberry, and Quince Galette. It was inspired by my fascination with the cooking of Southwestern France. This galette is both rustic in appearance, and sophisticated in flavor. The poached figs, raspberries, and quince preserves marry beautifully, all being nestled in an almond frangipane. This galette is great by itself, or topped with a dollop of armagnac scented whipped cream.
Poached Fig, Raspberry, and Quince Galette
Serves 8 to 10
- Flaky pie dough, chilled
- 1/2 cup frangipane
- 1/2 cup quince jam
- 8 poached figs, quartered
- 1 1/2 cups IQF raspberries
- 1 egg, beaten
- 1/4 cup sanding sugar
Move oven rack to the center position. Preheat oven to 400 degrees. Roll pie dough between 2 sheets of parchment paper to an 11 inch circle. Remove top layer of paper and gently press an 8 inch cake pan into the center of the dough. This will help you to center the filling. Spread frangipane on dough within the demarcated circle. Spread quince jam over the frangipane, gently swirling the two together. Arrange fig quarters over the jam, cut sides up. Finally, evenly arrange the IQF raspberries amongst the figs.
Gently fold marginal dough towards the center of the galette, overlapping the dough as you go around the galette (see picture). Brush the outside of the dough with the beaten egg, being careful not to get egg in the filling, or filling onto the brush. Finally, sprinkle sanding sugar over the whole galette, being sure that crust is generously covered.
Slide the galette with the parchment paper onto a flat baking sheet and bake for 40 minutes, or until golden brown and bubbly in the center. Remove from the oven and slide the galette, using the parchment paper, onto a cooling rack. Cool for at least 1 hour before serving.
2 comments:
Where do you get quince from?
Quince jam or preserves can usually be found in the cheese department of Whole Foods Markets. I would imagine that other stores with large cheese departments would carry this product. You can also use membrillo, which is a Spanish quince jelly/paste. It is very good, but will need to be stirred before spreading.
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