I made this delicious Plum Pistachio Galette using Just Date Syrup’s natural sweetener. This was actually my first time using plums in a galette and I’m so glad that I did. It was delicious!
I decided to use Just Date Syrup to sweeten the galette. It is a sweetener made from dates that replaces refined sugar, honey, agave, or maple syrup in your coffee, tea or desserts. You can use it in so many different recipes.
I started with a half of pie crust recipe that get rolled out. Half, core and slice plums. Arrange them on top of the crust in a pattern. Sprinkle with cinnamon. Drizzle the Just Date Syrup on top and top with butter and chopped pistachios. Fold the edges of the crust up around the sides of the plums and bake.
And that is NOT ice cream on top of the galette. It’s frozen whipped cream! I whipped heavy cream and sweetened it with Just Date Syrup, then froze it overnight. I scooped it out and placed the frozen whipped cream on top of the galette. It’s less sugar and calories than ice cream and tastes just as creamy and delicious!
Enjoy!
Plum Pistachio Galette
Ingredients
Pie Crust
- 1 1/4 cups flour
- 1/2 tsp salt
- 6 tbsp butter, frozen and cubed
- 1/4 cup shortening
- 3-4 tbsp ice water
Plum Filling
- 3-4 plums, cored and sliced
- 1 tsp cinnamon
- 4-6 tbsp Just Date Syrup
- 2 tbsp butter
- 1/2 cup chopped pistacios
Frozen Whipped Cream
- 2 cups heavy cream
- 1 tsp vanilla
- 2 tbsp Just Date Syrup
Instructions
Crust
- Combine flour, butter, shortening, salt in a food processor. Pour in water until dough comes together. Shape into a disk. Wrap and place it in the refrigerator overnight.
Plum Filling
- Roll out dough flat and round. Arrange sliced plums on top. Sprinkle with cinnamon and chopped nuts. Pour Just Date Syrup on top. Cut up butter into small pieces and place on top of the galette. Fold up the edges of it all around the sides.Bake in a 350 degree oven for 35-45 minutes or until browned. Cool on wire rack.
Frozen Whipped Cream
- Combine all ingredients in a stand mixer. Whip until there are stiff peaks. Place in a bowl and cover. Freeze over night. When ready to use, use an ice cream scoop and scoop out the frozen cream and place on top of galette.
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