Peaches are still juicy and abundant. Simply tossed in some sugar and spice, scattered over some puff pastry and baked until caramelised and sticky. So good and so easy.
Prep time 10mins
Cooking time 25mins
Skill easy
Serves 4-8
Ingredients
1 sheet ready rolled puff pastry
2 Tbsp demerara or brown sugar
500g peaches, stones removed
2 Tbsp sugar
½ tsp ground cinnamon
½ tsp vanilla extract
2 Tbsp cornflour
Method
Preheat the oven 200°C (180°C fan-forced)
Place the puff pastry on to a baking sheet.
Lightly score a border about 3cm in from the edge of the pastry.
Sprinkle over the brown sugar.
Cut the peaches into 3mm-thick slices, add to a bowl with the sugar, cinnamon, vanilla and cornflour. Stir to combine.
Place the peaches inside the border of the pastry.
Bake for 20-25 minutes or until the pastry is golden and the peaches are juicy and caramelised.
Best served warm with vanilla ice cream and cream.
