You will need:
4 ripe peaches,pitted and sliced thinly
1/4 cup sugar
1 1/4 cup half n half
1 tsp. cornstarch
1 vanilla bean (do not skimp here- get the real thing)
1 sheet puff pastry dough
1/4 tsp. all spice
1/4 tsp. nutmeg
1 tsp. cinnamon
Preheat oven to 375 degrees.
First, thaw the puff pastry dough, then cut into three sections, vertical. I used the frozen lines from the folds already made. Once again you will cut the dough, this time horizontally, into three sections from each vertical length of dough. I hope this make sense. In other words, take one of the vertical sections and cut across it making three squares.
Spray 6 ramekins with cooking spray. Lay each square of pastry dough in ramekin. Patting all around and pricking with a fork. Bake til golden brown, but not too done. You will re-bake with the peaches in later.

See, I forgot to prick with the fork!
Next, over medium heat, bring to a simmer the half-n-half, sugar, cornstarch and whole vanilla bean, ( do not split, yet). You will need to whisk all along. Once the vanilla bean has heated and softned, remove and split. Scrape out all the seeds and add to cream sauce, whisking in. Remember as I told in the bread pudding blog: wash the vanilla bean in the cream sauce to get all the seeds out.

In a seperate bowl, add the sliced peaches, nutmeg, allspice, and cinnamon; mix well. Add the cream to the peach mixture stirring until all the peaches are coated.

Remove the pastry from the oven. Scoop the peaches and sauce into each ramekin over the pastry. Cook about 12-15 minutes, or until bubbly. Cool slightly before eating.


2 comments:
I will be right over!
O.M.G.... I'm just licked my computer screen!
(OK, I didn't. Ew. But that looks sooo goood...)
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