Tasty, easy and only 270 calories! Without the ice cream and walnuts, lol! Ice Cream flavors that work are Vanilla, Dulce de Leche and Vanilla Fudge Swirl. Some home made whipped cream or store bought whipped topping is good too. Bon Apetit!
Ingredients:
1/4 cup sugar
1 tablespoon water
1 teaspoon light corn syrup
3 freestone peaches - peeled, halved and pitted
1 (5 ounce) sheet of frozen all-butter puff pastry, thawed but very cold
1 small jar Wet Walnuts (chopped walnuts in syrup - found in ice cream toppings section)
Ice Cream or whipped Topping, for serving
Cooking Directions:
Preheat the oven to 400 degrees F. In a small saucepan, combine the sugar, water and corn syrup and bring to a simmer over moderate heat. Simmer without stirring until an amber caramel forms, about 6 minutes. Pour the caramel into an 8-inch ovenproof skillet, tilting to coat the bottom. Set the peach halves in the caramel, cut sides up.
On a lightly floured surface, cut the puff pastry into an 8-inch round. Set the round over the peaches in the skillet and bake until the pastry is richly browned and puffed, about 28 minutes. Remove the skillet from the oven and let stand for 5 minutes. Carefully invert the peach tart onto a cake plate and let cool slightly. Cut the tart into wedges, scoop on 1 Tsp of Wet Walnuts and a dribble of the syrup. Serve with ice cream or whipped topping.
Serves 4
Remember, when things get down...the only way left to go is up!! :-) - Your Good Samritan
0 Comments:
Post a Comment