So yesterday I showed you what I’d made for my Mum’s Birthday meal as the main course, Spanish Stuffed Chicken. Now, it’s time for dessert.
Sweet, maple caramelised peaches in a crisp filo parcel. A pleasure to break in to.
Again, like yesterday, I apologise for the photo that follows. It’s far from the standard I’d like but I didn’t want to keep a table waiting so these are quick snaps. Perhaps I’ll come back to this at some point and update them with better shots. This was taken literally 1 minute after plating. See the melting ice cream? Yeah, it’s been that hot.
To make 6 parcels: 6 peaches, stoned and quartered 100g filo pastry 2 knobs of butter, one melted for glazing 2 tbsp pure maple syrup 1 tsp vanilla extract icing sugar to finish
First up, we’ll caramelise the peaches. With a skillet on a medium heat, add a knob of butter and the peaches. Drizzle the maple syrup and vanilla over.
Leave to bubble away, turning occasionally until browning, sticky and softened. Turn off and leave to cool whilst we prepare our pastry.
Set the oven to 200 degrees.
Now we’ll cut the pastry. Imagine the size of your original peaches, cut squares of pastry about 2inches wider than the peach on both sides.
Lay a square of filo pastry over a ramekin and lightly press down in to the bottom, brush with melted butter and lay another layer. Brush again and lay again. Fill with 4 segments of peach and gather the pastry around the top. Pinch together and brush the top of the parcel.
When you’ve prepared them all, place on a baking tray and bake for around 20minutes, or until the pastry is golden.
Pop from the ramekins, sprinkle with icing sugar and serve with a big scoop of vanilla ice cream and a handful of your favourite nuts.
ExperimentTry adding crushed pecans whilst the peaches caramelise If you like things tart, add raspberries just before baking
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