Peaches and Cream
Ingredients
| 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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