Apple Galette

Rustic-style apple galette, filled with Calvados-preserved apples, and topped with sprinkled cinnamon and sugar, with the preserving liquid (Calvados and a simple syrup) reduced further with additional sugar to a glaze.

Peach-Rhubarb Pie

Peach and rhubarb pie, made with 3c of peaches that I preserved in brandy last fall, plus 2c of rhubarb from the supermarket. The only thing I didn't have that the recipe called for was orange zest, which the pie didn't miss, but I'll bet it would have added a little something, so next time I'll make more of an effort to get an orange.

I didn't make the pie crust.

Also: I wound up with 2/3c of peach-infused brandy (the preserving liquid) which I used to make a delicious and deceptively high-octane white wine sangria the next day.