Peaches and Cream


  • 1 sheet of puff pastry
  • 2 tbs unsalted butter
  • 3 cups fresh peaches, thinly sliced
  • 2 tbs brown sugar
  • 1 tsp pure vanilla extract
  • 1/4 tsp almond extract
  • 1 pint peach ice cream
  • 1/2 cup toasted almonds
  • Preheat the oven to 350 degrees.
  • On a floured surface roll out the puff pastry large enough to fit a standard sized cookie sheet.
  • Line the cookie sheet with parchment paper and add the puff pastry.
  • Bake until brown and golden and puffed. About 15 minutes. Let cool.
  • Meanwhile, over medium heat melt the butter in a saute pan and cook the peaches for about 5 minutes, turning once or twice.
  • Add the brown sugar and cook 3 more minutes.
  • Sprinkle with the vanilla and almond extracts, stirring gently to incorporate.
  • Spread the peaches on the cooked pastry, and cut into 8 wedges.
  • Top each portion with a scoop of peach ice cream and some toasted almonds.

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