Glazed Peach Pastry 🍑 🍑
3 large fresh peaches
1 bottle sweet white wine
1 teaspoon herbes de provence
2 soupspoons honey, divided
distance firmed air confection, fused
1/ 2 mug brie rubbish
1/ 2 tablespoon dried lavender flowers
launch by coddling the peaches. Score an x with a shearing cutter on the bottom of each peach. This helps to loosen the skin during coddling. In a medium saucepan, add the wine, 1 teaspoon of honey, peaches and cold water to cover.
toast the admixture to a poach and simmer the peaches until tender, about 30 twinkles. Remove the peaches from the coddling liquid and gently pull off the skins. Cut the peaches into small pieces and remove the recesses.
Reserve 1 mug of the coddling liquid for the glaze. Heat and add the remaining honey. Reduce over medium heat to make a glaze, 15 twinkles.
toast the roaster to 430 °F. Add the air confection to a floured counter and roll out into 2 pie pieces
Place the peach halves on top of the air confection. Add gobbets of the brie rubbish around the peaches.
Add top confection or leave as open pie
Encounter the edges of the air confection with the beaten egg. Encounter the covers of the peaches with the reduced coddling liquid glaze.
Singe the courtesan for 35 twinkles until it’s golden brown. Remove the courtesan from the roaster and place on a cookie rack to cool. Encounter the peaches with the reduced glaze and sprinkle with dried lavender flowers.