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Served at room temperature with a little mascarpone cream or ice cream
Stone Fruit
10 white freestone peaches or nectarines, stoned and quartered
50ml port or cream sherry
1/4 cup caster sugar
1 zest of 1 orange
2 sheets of sweet puff pastry pressed together
1 egg white / 2 teaspoon caster sugar glazing for the pastry
Topping:
Place everything into a food processor until crumbly
100gm plain flour
100gm-unsalted butter
1/2 cup brown sugar
100gm ground hazelnuts or almonds if you like
Place peaches in a shallow baking tray then pour port mixture over
them. Sprinkle topping evenly over the top; pop them into a preheated
oven for the 35 mins.
Pastry Shells
Cut pastry into quarters, brush them with egg whites sprinkle with
sugar then bake until golden. Allow cooling down before splitting.
Serve the roasted stone fruit between crispy layers of puff pastry with
ice cream or a dollop of mascarpone cream with a few chocolate shavings.
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