Woman_39_s_Day_Australia_-_January_04_2021

76 WD

Everyday

food

✦ 1 sheet frozen shortcrust

pastry

✦ 1 peach, stone removed,

sliced

✦ 2 plums, stone removed,

sliced

✦ 3 apricots, stone removed,

sliced

✦ 2 tbsp raw sugar, plus

1 tbsp extra

✦ 25g butter, plus 10g extra

1 Preheat oven to 180°C. Line

an oven tray with baking paper.

2 Cut square edges from pastry

to form a circle. Place pastry

on tray and top evenly with

fruit, leaving a 3-4cm border.

Sprinkle with sugar and dot

over butter.

3 Working quickly, fold the

pastry border in towards

centre, crimping at intervals.

Brush pastry with extra butter

and sprinkle with extra sugar.

4 Bake pie 25-30 mins until

pastry is golden and crisp.

Cool on tray 5 mins then serve

with scoops of peach swirl

ice-cream (see tip below).

TIP Place 1 litre vanilla

ice-cream in a large bowl and

allow to soften slightly.

Meanwhile, score the base of

4 peaches with a cross. Blanch

peaches 1 min, then remove

with a slotted spoon and

plunge into cold water. Peel off

skins and chop peach flesh,

removing stone. Process flesh

until smooth. Dollop peach

puree over ice-cream and,

using a large metal spoon,

swirl it through the ice-cream

to create a marbled pattern.

Return ice-cream to container

and freeze 2 hours until firm.

Takesomeof thebestin-season produce

and create these delicious treats!

Stonefruit faves

FREEFORM PEACH, PLUM & APRICOT PIE

SERVES 6 PREP 10 MINS COOK 25 MINS