Peach Pastry With A Raspberry And Cinnamon Sauce

The heart of a true Christian longs for that blessed day when he will see his Master face-to-face and go out no more. He longs to have done with sinning and repenting, and believing, and to begin that endless life when he shall see as he has been seen, and sin no more. He has found it sweet to live by faith, and he feels it will be sweeter still to live by sight. He has found it pleasant to hear of Christ, and talk of Christ, and read of Christ. How much more pleasant will it be to see Christ with his own eyes, and never to leave Him anymore!

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Eggs		Dessert	4	Servings

INGREDIENTS

250	g	Ready Rolled Puff Pastry
		defrosted
1		Egg, beaten
12		Ripe Peaches, stoned &
		halved
6	t	Water
75	g	Soft Brown Sugar
1	T	Dessert Wine
700	g	Raspberries
50	g	Caster Sugar
2	t	Ground Cinnamon
1		Cinnamon Stick

INSTRUCTIONS

Preheat the oven to 200Â°c / 400Â°f / Gas Mark 6. Roll out the pastry
to 13 inch x 9 inch rectangle and trim off 1 inch strips from all
sides, then brush the edges with a beaten egg. Transfer to a greased
baking sheet and place the pastry strips on top of the pastry around
the edge, to form a case, trimming to fit. Knock up the edges and
decorate by scoring pretty lines, brush the edges with again again  and
leave to rest for at least 30 minutes. Arrange the peach halves  in the
small rectangle, spoon the wine over the peaches and sprinkle  with
sugar. Place in the preheated oven and bake for 20 - 25 minutes  or
until the pastry is golden and crisp and the peaches have started  to
caramelise. Make the sauce, put the raspberries, sugar, ground
cinnamon and cinnamon stick in a saucepan and heat gently until the
sugar dissolves and the raspberries begin to fall apart. Remove from
the heat and take out the cinnamon stick, transfer to a liquidiser  and
puree until smooth. Sieve, spoon into a serving bowl and chill  until
required. To serve, dust the tart with icing sugar and place on  the
garden table with the sauce next to it, allowing guests to cut a  slice
and drizzle with the raspberry and cinnamon sauce.  Converted by
MC_Buster.  NOTES : Chef:Amanda Grant  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 185 Calories From Fat: 20 Total Fat: 2.4g Cholesterol: 46.5mg Sodium: 25.2mg Potassium: 314.9mg Carbohydrates: 40.9g Fiber: 12.4g Sugar: 26g Protein: 3.8g