Rough and ready. So quick to put together, yet this apple and peach pastry is so incredibly delicious with a good vanilla ice cream.
I had some great fresh apples for this, newly imported from New Zealand. Fresh peaches are much harder to come by here in Saigon, so I used canned peaches. Still great, but use fresh ones if you can get them.
My local gourmet market had vanilla pods, so of course I bought a few. You know the difference between canned peas and fresh peas? Point made.
Apple and peach pastry with vanilla ice cream
- 2 apples
- 2 peaches Use canned peaches if fresh peaches are not available
- 1 Tbsp brown sugar
- 1 vanilla pod or 1/2 tsp vanilla essence
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 Tbsp flour
- 1 Tbsp lemon juice juice of one lemon
- 1 pack of pre-made flaky pastry
- 1 egg
- 2 tsp water
Peel and core the apples.
Peel and remove stone from the peaches.
Cut the vanilla pod lengthways and remove the pulp from the middle.
Combine the vanilla bean pulp, brown sugar, cinnamon, salt, flour, and lemon juice.
Coat the fruit in the spice mixture.
Whisk the egg with 2 tsp water.
Spoon some fruit mixture into the middle of a round piece of pastry. Fold the pastry up around the sides.
Brush exposed pastry with some whisked egg.
Bake at 200 degC until pastry is golden (30-40 minutes).
Serve with a scoop of vanilla ice cream.