While looking through the masses of photos I have taken of meals that we’ve cooked, doing a bit of a sort out to see if I’d missed posting anything – I had, quite a few things actually – I came across this peach dessert. While I love autumn/winter weather, I do miss the cheap and plentiful fruit that is available over spring and summer and looking at this just made me sigh. During the winter I have to survive on bananas and oranges, which get very boring after a while. Seeing all of those beautiful, shiny apples just rubs it in even more!
Towards the end of summer, I had a couple of peaches that needed to go. I was about to slice them into wedges and whip some cream when I remembered that I had some puff pastry left over in the fridge, which reminded me of this post on ‘The Orgasmic Chef’ that I had seen a few weeks earlier. After quickly informing Ev that dessert would be in about 30 minutes, rather than straight away, I whipped out the pastry and began rolling.
- The pastry contains butter, thus a little bit of lactose.
- Peaches contain polyols, so if you malabsorb those then this won’t be suitable. If you are like me and only have to worry about fructose/fructans then go right ahead.
Baked Peach in Puff Pastry
- About a 1/3 cup sized lump of gluten free puff pastry – sorry for the dodgy measurement!
- 2 whole, fresh peaches – I prefer yellow
- 1 tbsp. ground cinnamon
- 1 tbsp. dextrose/castor sugar
- 1 tsp. groung nutmeg
- 1 pinch ground cloves
Preheat the oven to 190 C/375 F.
Roll the pastry out until it’s about 5 mm thick and slice it into four quarters. Slice the peaches in half and remove the stone; if you would like to, you can peel the peach but I was in a hurry to eat dessert!
Place each peach half flat side down on a chopping board and cover it with the puff pastry. Smoosh the joins together so that the peach’s curved part is completely enveloped and trim the excess from the edges. Repeat for all for peach halves.
Sprinkle the spice/sugar mix on a plate and gently pick up the covered peach half and place it on the plate to coat the bottom in the spices before carefully placing it on a lined baking tray. Do this for all four peach halves before sprinkling the left over spice mix on top of the pastry.
Bake for 20-30 minutes, until the pastry is completely cooked and a light golden brown. Let the peaches cool for about 10 minutes before moving them to the serving dishes with a spatula – to prevent them from slipping out of the pastry shells. Serve with a dollop of whipped cream, vanilla ice cream or vanilla bean custard… and enjoy! I think the simplicity of this dessert adds to its deliciousness and value. They also taste just as good reheated the next day.