Something like a peach is in season right now. It doesn’t look like a peach very much because it’s greenish on the outside and pale green on the inside. I think it’s just that no one lets them get at ripe as we would like them. It’s okay if you use them in baking though – they turn orange and taste peachy! I might even like them better than a normal peach in baking because they have a nice tartness to them like a green apples does. This galette was delicious, but I don’t have the proportion of crust to fruit right yet (too much crust). So I’m going to try this again with apples and then post the new and improved recipe!
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