Company Cake

Company calls for a cake! or at the least a galette – an open face pie of sorts. Although my favorite recipe calls for apples and pears, I substituted late season peaches, blueberries and a few orphan strawberries. Dotted with toasted almonds, served warm and a la mode (of course) on my new old plates, of which I have only four, so it’s a good thing our much anticipated guests were but 2.
If only for a day, company changes the routine of a household. Instead of a late lunch at the dining table, we slipped on long sleeves and with light lap blankets for my youngest sister and me, sat outside on the patio. Company calls for pictures, too.

Happy photos of a vacationing couple on their way to see their eldest at college and
a birthday boy with his sweetie pie.
In a few weeks, there won’t be a leaf on the trees and the first hard frost will take care of the flowers. If not for company, I’m sure we’d have stayed inside and missed having the memory of an idyllic afternoon in the backyard.

Company shakes us up – gets houses straightened, flowers into vases, a cake baked, and photos taken. We had the best Saturday, and leftover galette for breakfast on Sunday. A perfect visit, until next time.

Apple-Pear Galette

2 T flour
2 refrigerated pie crusts
1/4 cup apricot preserves
3 apples peeled and thinly sliced
3 pears peeled and thinly sliced
2 T lemon juice
1 t grated ginger
1/4 cup toasted slivered almonds
3 T sugar
1 egg beaten

Heat oven to 350 degrees. On a lightly floured surface, place one piecrust atop the other and roll into a 16-inch circle. Slip onto a parchment lined baking sheet. Spread the preserves on the crust, leaving a 2-inch border.

In a large bowl, toss everything else. Pour onto the preserves. Fold the 2-inch border over the fruit mixture. Brush the crust with the egg and sprinkle with sugar. Bake until the crust is golden brown, 50-60 minutes. Can be made a day ahead, served at room temp or lightly warmed.

Tie One apron, of course!