LCBO Food & Drink Summer 2017

SEASONAL  PERFECT PAIRINGS

Fresh fig and raspberry galette with raspberry swirl ice cream

1 Place the oven rack in the lowest position and preheat the oven to 425°F (220°C). Com- bine the light brown sugar and flour and set aside. 2 On a lightly floured surface, roll the dough to a large round about 17 to 18 inches (43 to 45 cm) in diameter. Transfer to a 9- or 10-inch (23- or 25-cm) pie plate allowing the dough to hang over the edges. Sprinkle the brown sugar-flour mixture over the bottom. 3 Gently mix the fresh figs with 2 tbsp (30 mL) of granulated sugar and the lemon juice, then arrange them over the bottom of the dough. 4 Top the figs with the raspberries and sprin- kle with the remaining tbsp (15 mL) of granu- lated sugar. 5 Lift the dough up and over the fruit, pleat- ing it gently as you go. The dough will cover most of the fruit, leaving only a small round in the middle exposed.

6 Refrigerate the galette for 15 minutes. Brush the dough with egg wash and sprinkle gener- ously with demerara sugar. Bake for 30 min- utes or until the pastry begins to take on colour. Reduce the oven temperature to 350°F (180°C) and continue baking until the fruit is bubbling and the pastry is golden brown, about 15 to 20 minutes longer. Transfer to a wire rack and serve warm with Raspberry Swirl Ice Cream

If you’re like me and you love the crust of a pie, this galette will surely satisfy. After rolling the dough into a very large round and folding it over the fruit filling, it acts like a full top crust. A delicious combination of figs and raspber- ries are accompanied by a scoop of homemade Raspberry Swirl Ice Cream. 1 recipe All Butter Pie Pastry, shaped into a single disc (recipe page 171) FRUIT FILLING 2 tbsp (30 mL) light brown sugar 2 tbsp (30 mL) flour 16 fresh figs, stemmed and cut lengthwise into sixths 3 tbsp (45 mL) granulated sugar, divided 1 tsp (5 mL) lemon juice Heaping 1 cup (250 mL) fresh raspberries 1 egg beaten with 1 tbsp (15 mL) water for egg wash Demerara sugar for sprinkling

(recipe p. 170). Serves 8 to 10

WHAT TO SERVE Laura Secord Chocolate Cream Liquor LCBO 407379, $30.00 Southbrook Framboise LCBO 341024, 375 mL, $18.20

46  FOOD & DRI NK SUMMER 2017