Skillet Peaches 'a La Mode
- Ready In:
- 15 ounces rolled refrigerated pie crusts
- 1 tablespoon melted butter
- 1 tablespoon sugar
- 1⁄4 teaspoon cinnamon
- 1⁄3 cup butter
- 6 -8 peaches or 6 -8 nectarines, pitted and halved or quartered (about 2 pounds)
- 1⁄4 cup peaches or 1/4 cup apricot nectar
- 2 tablespoons packed brown sugar
- 1 cup fresh raspberries or 1 cup blueberries
- vanilla ice cream
- PREPARE SUGARED PASTRY by preheating oven to 375 degrees F. Let one 15-ounce rolled refrigerated pie crust stand at room temperature for 15 minutes. Line a baking sheet with nonstick foil or parchment paper. Unroll crust onto lightly floured surface. Brush with 1 tablespoon melted butter. Sprinkle with 1 tablespoon coarse decorating sugar or granulated sugar and 1/4 teaspoon cinnamon. Cut pastry in half. Cut halves into strips, stars, or desired shapes. Place on prepared sheet. Bake 10-12 minutes or until lightly browned. Cool on baking sheet on wire rack. NOTE: This recipe uses only half of the pastry strips; the rest can be frozen up to 3 months and can be used to top other summer fruit recipes.
- PREPARE SKILLET PEACHES by melting the 1/3 cup butter in a 12-inch skillet over medium-high heat. Add the peaches, skin side up. Reduce heat to medium; cook 4-5 minutes, turning once. Remove peaches to bowls.
- Add nectar and brown sugar to skillet. Cook and stir over medium heat 1-2 minutes or until sugar is dissolved and syrup forms.
- Spoon syrup on peaches. Top with berries and strips of sugared pastry. Serve with ice cream.
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RECIPE SUBMITTED BY
Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.