Are you sure you want to remove this item from your Recipe Box?
Please enter a valid email address...
The emails have been sent
Please consider subscribing to PureWow
The wood-burning ovens at Brandon McGlamery’s restaurant, Prato, do more than turn out perfectly charred, seasonally inspired pizzas. At his spot in Winter Park, Florida, the chef also utilizes the Italian-made ovens to give baked desserts a slightly smoky finish. To celebrate peak peach season, McGlamery and Prato’s pastry chef, Brian Cernell, make a rustic peach crostata that pairs the sweet floral fruit with a crisp, buttery crust. A baking stone, prepared pie dough and the recipe for the chefs’ impressive bourbon-infused sabayon make this restaurant-worthy dessert an easy one to re-create at home.
Enter your registered email below!