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Brandied Peach Shortcake
Makes 6 Servings
*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
1Slice 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.
2Prepare puff pastry shells according to package directions. Cool.
3Chill 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.
4To 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.