| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Coxon’s kit, Coxon2 |
1 |
servings |
INGREDIENTS
| 450 |
g |
Puff pastry |
| 2 |
tb |
Unsalted butter |
| 125 |
g |
Caster sugar |
|
|
Approximately 6-7 peaches; halved |
| 125 |
g |
Pecan nuts |
| 100 |
ml |
Maple syrup |
| 1 |
|
Egg wash; not the white |
|
|
Icing sugar and mint leaves to decorate |
|
|
Flour for dusting |
INSTRUCTIONS
Preheat the oven to 220C/400F/gas 6.
Heat a thick based pan and dissolve the butter and sugar. Increase the
temperature and cook until sugar is golden brown. Halve the peaches and
remove the stones.
Add the halved peaches carefully, taking care not to burn yourself on the
hot sugar.
The peach halves should be facing the cut side upwards. Fill the pan with
peaches, filling any gaps, until the peaches reach the pan height level.
Mix the crushed nuts and maple syrup together. Roll out the pastry to two
discs of 10-11 inches. Spoon the nuts and maple syrup on to one of the
pastry discs leaving an inch approximately from around the sides.
Moisten the edge of the pastry with egg wash and glue the second disc of
pastry sealing the nut mixture inside.Place the pastry on top of the
peaches, tucking in gently, any overhang. Place the pan into the preheated
oven for approximately 40 minutes.
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