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October 3, 2011
Peach Melba Pastries
Pies, Tarts And Pastries
Prep time:
20 mins.Bake Time:
15 minutes“Fresh peaches combine with fresh raspberries fora beautiful and delicious dessert that highlightsthe fruits of summer.”
Ingredients
Serves 6
- 1 package (10 oz.) puff pastry shells (6 shells)
- 1/4 cup sugar
- 1 lb. fresh peaches, peeled and sliced
- 1/2 tsp. vanilla extract
- 1/8 tsp. cinnamon
- 1/2 cup seedless raspberry jam
- 2 tbsp. cherry-flavored liqueur or water
- 1 pint fresh raspberries
- 11/2 cups vanilla ice cream
Directions
1
Bake the pastry shells according to the package directions. Cool and set aside.
2
Combine the sugar and 1/3 cup water in a medium saucepan. Bring to a boil, stirring until the sugar is dissolved. Add the peaches. Reduce heat. Cook until the sauce is slightly thickened and the peaches are tender, 8–10 minutes. Remove from heat. Stir in the vanilla and cinnamon. Set aside.
3
Heat the jam in a small saucepan until melted. Remove from heat. Stir in the liqueur.
4
Remove the tops from the pastry shells; set aside. Divide the peach mixture evenly among the pastry shells. Immediately transfer to serving plates. Drizzle with the raspberry sauce. Top each with 2 tbsp. fresh raspberries. Place 1/4 cup ice cream alongside each pastry shell. Top the fruit with the reserved pastry tops.
Variations(0)
Reviews(0)
Serving Suggestion
Serving Suggestion
Serve as a refreshing dessert after a summer meal of grilled pork chops, vegetable medley and rice pilaf.
Great Ideas
Great Ideas
• If it’s too hot to bake, slice and prepare the peaches early in the morning and refrigerate. Serve the peaches, raspberry sauce and fresh raspberries over slices of purchased angel food cake.
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