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Do you guys hull your strawberries or just cut the tops off? I am going to make a peach 🍑 strawberry🍓 Galette on a shaved almond bass. That will help absorb any leftover liquid in an effort to keep the bottom of the crust crispy.

After I blanch the peaches to get the skin off, I will macerate the fruit in the spices, collect the liquid, then cook it down to a nice syrup that I plan to re-introduce to the fruit as they go into the Gillette. That will give me flavor on top of flavor.

I’ll then egg wash and finish with some turbinado sugar then a honey glaze when it comes out out of the oven. Or that’s my plan anyway.

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