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Brandied Peach Shortcake
Ingredients
| * | 6 ripe peaches, seeded and cored |
| * | 1/3 cup + 2 tbls. sugar |
| * | 1/3 cup peach brandy |
| * | 1 package puff pastry shells (contains 6) |
| * | 1 cup whipping cream, chilled |
| * | 1/2 tsp. vanilla extract |
| * | Mint sprigs for garnish |
Instructions
| 1 | Slice peaches and place in a glass bowl. Add 1/3 cup sugar and peach brandy and stir to combine. Cover with plastic wrap and refrigerate, stirring occasionally, at least 2 hours. |
| 2 | Prepare puff pastry shells according to package directions. Cool. |
| 3 | Chill a mixing bowl in the refrigerator for 15 minutes. Use the bowl to whip cream, 2 tablespoons sugar and vanilla extract until firm peaks form. |
| 4 | To serve, remove the "top" of the pastry shell. Place bottom on a serving plate, top with peaches and sauce. Garnish with pastry tops, a dollop of fresh whipped cream and a sprig of fresh mint. |