Silvia Lehrer's Cooking Column

While domestic peach crops have been available for several months they will never match the best summer varieties. Our local peach crop is at the peak of their pleasure with farm-ripened peaches available at our local orchards.

A favorite late summer dessert, of several of my students, is the rustic, free-form galette lined with concentric circles of a seasonal fruit. This versatile tart can also be made with apples and plums in season as well. For now fresh summer peaches dripping with juice, is a wonderful choice. While students have easily prepared a classic pate brisee pastry in cooking class for the galette, commercial frozen puff pastry eliminates the step of preparing the pastry. And in summer this is a helpful choice.

Peaches and blueberries make an equally delectable summer dessert and a change from the usual cobblers and streusels. Just slice and bake with a wine sugar syrup and the addition of blueberries. Then with your overrun of peaches a chilled peach cooler makes a refreshing and delicious smoothie.

When selecting peaches the flesh should yield slightly to pressure, be free of blemishes with a whitish or creamy color surrounding a rosy blush.

PEACH GALETTE WITH PUFF PASTRY
Get out the pizza cutter for this delectable summer dessert.
Serves 8-10

1 sheet frozen puff pastry, defrosted

For the topping
2 pounds ripe peaches
1/4 cup sugar
3 tablespoons unsalted butter

The glaze
5-6 tablespoons apricot jam
2 tablespoon water
1 tablespoon peach brandy or orange liqueur

1. Roll the puff pastry about 1/8-inch thick to approximate the size or a little larger than you baking sheet. Roll up on your pin and unroll directly on the sheet. Prick dough with a fork and put in the refrigerator to chill for 30 minutes or longer

2. Rinse and dry peaches and cut into 1/4-inch slices. Arrange sliced in concentric circles starting at the outer rim of the dough approximately 1 to 1 1/2-inches from the border. Pleat the dough around the fruit gently sealing the overlapping fold with a damp pastry brush. Sprinkle fruit with sugar and dot with butter. Place in preheated oven and bake for 45-50 minutes or until pastry is golden brown and peaches are juicy and tender.

3. About 15 minutes before the galette is done warm the apricot jam with water in a small saucepan. Stir to break up the jam and simmer until mixture is a bit smooth. Remove from heat and stir in the brandy. Spoon the glaze all over the peaches. Cut into wedges for serving and enjoy.

PEACH AND BLUEBERRY BAKE Blessed with an abundance of peaches and blueberries, my friend Shirley Van Winkle came up with this simple but sophisticated treat.
Serves 6

2/3 cup sugar
1/2 cup dry white wine (plus extra for the cook)
1/4 cup cold water
2-3 strips orange zest
1/8 teaspoon ground cinnamon
1 teaspoon vanilla extract
6 large ripe but firm peaches
1 cup blueberries
Vanilla ice cream or frozen yogurt

Preheat oven to 375 degrees.

1. Put the sugar, wine, water and zest in a saucepan and bring to the edge of a boil. Adjust heat to a brisk simmer and cook for 5-6 minutes until syrupy. Remove from heat and stir in the vanilla.

2. Rinse peaches and pat dry with paper towel. Halve, pit and quarter the peaches and arrange cut side up, one layer deep, in an attractive baking/serving dish. Pour over syrup and bake for 30-40 minutes according to ripeness of peaches. Baste with pan juices at least 2 - 3 times during baking. About ten minutes before peaches are done, scatter over the blueberries. Test peaches for doneness with the tip of a knife. Serve warm with a scoop of ice cream or yogurt.

CHILLED PEACH COOLER
A "smoothie" or "cooler" is a light version of that American classic, the milkshake.
Yield 3 servings

2 cups cold skim milk
1 cup fresh sliced peaches
2 tablespoons frozen orange juice concentrate
2 tablespoons honey
Fresh mint sprigs for garnish

1. Place all the ingredients in a blender container and cover. Blend on high speed until smooth and frothy. Chill if doing ahead. Pour into tall glasses and serve immediately. Garnish with mint sprigs.

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