Categories: Dessert
Ingredients
- 1 recipe sugared pastry
- 1/2 c buttter
- 6-8 peaches, pitted & quartered. (about 2 lbs)
- 1/4 c peach or apricot nectar
- 2 T brown sugar
- 1 c fresh raspberries or blueberries
- vanilla ice cream
Directions
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prepare sugared pastry:
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oven: 375
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let one 15-oz refrigerated pie crust come to room temp for 15 minutes
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line baking sheet with parchment
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roll crust on floured surface
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brush with 1 T melted butter
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sprinkle with 1 T coarse decorating sugar or regular sugar & 1/4 t cinnamon
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cut pastry in 1/2
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cut halves into strips
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place on baking sheet
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bake 10-12 min or until lightly brown
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cool on sheet on wire rack
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(pasty can be frozen up to 3 months – makes 40 strips)
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melt butter in large skillet over med-hi heat add peaches skin side up. reduce heat to med heat and cook 4-5 minutes turning once. remove peaches to bowls. add nectar and brown sugar to skillet. cook and stir over med heat 1-2 min or until sugar dissolves and syrup forms.
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with 1 scoop ice cream: 557 calories