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Peach Crostata with Bootlegger's Sabayon
Peach Crostata with Bootlegger's Sabayon

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.

Makes one 8-inch crostata

Peach Crostata

4 ripe peaches, pitted and thinly sliced

¼ cup light brown sugar

¼ cup granulated sugar, plus more for sprinkling

2 tablespoons plus 1½ teaspoons all-purpose flour

¼ teaspoon salt

Juice of ½ lemon
(about 1½ tablespoons)

One 10-inch refrigerated pie dough

1 large egg, lightly beaten

 

Bootlegger’s Sabayon

3 egg yolks

¼ cup bourbon

3 tablespoons granulated sugar

⅛ teaspoon salt

½ cup heavy cream

1. Make the crostata: Preheat the oven to 450˚. Line a large baking stone or baking sheet with parchment paper. In a medium bowl, combine the peaches with the brown sugar, granulated sugar, flour, salt and lemon juice.

2. Unwrap the pie dough and transfer it to the prepared baking stone or sheet. (It may hang over the edges.) Arrange the peach mixture in the center of the dough, leaving a 1-inch border around the edges. Fold the outer edges of the dough over the outermost layer of peaches, pleating the dough as needed and leaving the center open. Brush the edges of the dough with the egg and sprinkle lightly with sugar. Bake the crostata for 20 minutes or until the crust is golden brown and the peach filling is tender and bubbling. Remove from the oven and let cool slightly.

3. Meanwhile, make the sabayon: Bring a small saucepan filled with a couple inches of water to a simmer. In a medium bowl, whisk the egg yolks with the bourbon, sugar and salt until combined. Place the bowl over the saucepan and cook, whisking constantly, until the mixture thickens slightly, about 4 minutes. Remove from the heat and let cool.

4. In a medium bowl, use a whisk or handheld mixer to whip the heavy cream until soft peaks form. Fold the whipped cream into the yolk mixture until just combined. Let cool to room temperature.

5. Slice the crostata and garnish with dollops of the sabayon. Serve immediately.

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