I frequently make galette's (free-form pies, really) from David Lebovitz's "Room for Dessert" cookbook. Usually I'll also use his frangipane recipe to add both flavor and help prevent any of the fruit juices from making the dough soggy. These galettes take about an hour or so in oven and the apples or pears go in freshly peeled and raw. I am looking for some other possible fresh fruit options instead of using apples or pears. Any ideas?