This is more of a cooking exercise than anything else, as this glaze has only three ingredients. They happen to be two of the South’s finest products, which make this a perfect match for the apples and pecans in the galette. It’s all about the process.
2 Tablespoons Peach Preserves
2 Tablespoons Bourbon
The key to this glaze is choosing a happy medium. Cook the glaze long enough to get rid of the alcohol in the bourbon, and to partly liquefy the peaches, but not so long that it dries out or turns into peach brittle.
The other key is to find a really high quality Peach Preserve. I just made my own last summer, using local peaches, organic sugar, and lemon juice (we grew the lemons). This was a fitting way to say goodbye to the last two tablespoons.
I always get this too thick, so a kettle of water is nearby, to help get the glaze to the proper consistency. Once it’s done, you just need some pastry to glaze.
I should say that the citrus master, my wife Melanie Jane, has been “rusticated” by the giant corporation she works for, and is currently working from home, due to the novel coronavirus outbreak. She had to bring all her tech with her. We now have a home office consisting of three computers, four monitors, and two iPads. It’s a great sacrifice to live as primitively as this. We have had to make up for it by cooking up a storm.