As I have had some friends visiting from Paris for dinner I decided to present them with a variation of a dessert they know very well. 🙂
Ingredients
6 flat peaches (no stones) and cut in half
150 gr of butter
170gr of light brown sugar
1 tsp of vanilla essence
Zest of 1 lemon
2 tbsp of elderflower liqueur
270gr of good quality puff pastry
Preparation
Pre-heat the oven at 190 C.
In a deep frying pan with a metal handle, melt the butter with the sugar. When it starts to slightly caramelise place the peaches skins down and let them cook for 8 minutes. Add the vanilla essence. Remove from the hob and sprinkle with the zest of lemon and the liqueur.
Roll out the pastry onto a flat surface and cut a circle which will fully cover the diameter of the pan. Tuck the pastry into the peaches and place in the oven for 15-18 minutes or until it has risen and became golden.
Serve warm with a scoop of vanilla icecream or with a spoonful of creme fraiche.
West Coast Cooking 
Hi Miguel, this looks amazing. I’m a little confused by the term “flat peaches”. Do you mean non-clingstone peaches where the stone comes out easily? I would love to make this dish in our Australian summer, which is on the way!
Hi Louise!
Thank you for your comment.
These are the peaches in the recipe! Divine and scented!
http://www.google.co.uk/imgres?imgurl=http://mywordlyobsessions.files.wordpress.com/2010/09/dsc01989.jpg&imgrefurl=http://mywordlyobsessions.wordpress.com/2010/09/25/randomness-the-wonder-of-flat-peaches/&h=1224&w=1632&sz=508&tbnid=vxdKG_5S5T_vYM:&tbnh=104&tbnw=138&prev=/search%3Fq%3Dflat%2Bpeaches%26tbm%3Disch%26tbo%3Du&zoom=1&q=flat+peaches&usg=__MC8qA1JhQYB4SUCessNjs0GEk4Q=&docid=QiIMRb9SdmaGUM&sa=X&ei=mH8UUqC1L6bX0QW-44HoBw&ved=0CD8Q9QEwAg&dur=227
They are also called ‘Saturn peaches’.
Enjoy and happy cooking!
Miguel
Thanks, Miguel. I’ve learned something today. Never seen them in Australia so I’ll try it with another peach. But will look out for them in future. Love your blog.