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Blueberry-Peach Honey Wine Galette – The dessert that dreams are made of! Sun ripened peaches, freshly picked blueberries, and sweet peach honey wine from Oliver Winery all baked together in a flaky crust.
I wanted to make pie this week, but with a different twist. The one single pastry crust in my freezer was all I needed for this galette. Feel free to make your own pastry crust, but I didn’t. Some days I do, but some days I want a dessert on the table quickly, so I buy refrigerated dough.
Feel free to substitute a fruity white wine of your choosing here, but know it will not taste the same ???? I used wine from one of my local favorites: Oliver Winery. Click on their name to be directed to their website where you can see their complete line and maybe plan a little trip there for yourself!
Making this blueberry-peach galette is not difficult, as a matter of fact, it’s pretty easy!
It’s easy because galette crust doesn’t have to be perfect, and in fact, it’s supposed to look rustic.
Always use high quality ingredients, like ripe peaches, fresh blueberries, and of course, good quality butter, too. Buy the best butter you can afford, because lesser expensive butter varieties have a lot of water in them. That water will make your crust flimsy and soggy. It’s pretty expensive, but if you can afford to buy European butter, definitely do so!
Don’t skimp on the wine, either. As I said, use a sweet white wine like Oliver Winery Peach Honey Wine, if you can find it locally.
Blueberry-peach desserts don’t need a lot of sugar added to them, because both fruits have plenty of natural sugars. So, feel free to cut back on the sugar if you’re watching your calorie intake.
Here’s the blueberry-peach honey wine galette recipe. Enjoy!
Total Servings 8
20 minPrep (inc. refrigeration & rest time)
25 minCook Time
45 minTotal Time
Ingredients
- 1 pie crust, thawed and in a 14-16 inch circle
- 4 large peaches, sliced with skin on
- 2 tsp Clabber Girl cornstarch
- 1 pt blueberries, washed and dry
- 1/3 C sugar
- 1/2 tsp vanilla
- 2 C of Oliver Winery Peach Honey Wine
- egg wash and dusting sugar-optional
Instructions
- Preheat oven to 450 degrees and butter a circular baking stone or pizza round.
- Lay the crust on the stone and set aside.
- In a small skillet, reduce the wine on medium heat until it has reduced by half, about 7 minutes.
- Keep an eye on it.
- Put the peaches into cornstarch and toss to coat.
- Add the peaches and sugar to the skillet and saute until just soft, about 8 minutes.
- Add the blueberries and toss to coat in the peach and wine mixture.
- Remove from heat and add the vanilla.
- Pour in the center of the dough.
- Bring up the edges as shown above.
- Brush edges with an egg wash (1 beaten egg white and a 1/2 tsp water)
- Dust with sugar
- Bake for 25-30 minutes or until lightly browned.
- Allow to cool for at least 10 minutes before serving.
- Slice and serve with fresh whipped cream
If you like blueberry-peach desserts, be sure to check out these recipes, too:
Blueberry-Nectarine Cobbler with Buttermilk Biscuit Topping
