- 4 Tablespoons Butter
- 3/4 Cup Sugar
- 8 Ripe Peaches, peeled and cut into 8 wedges
- 1 Sheet Puff Pastry
Preheat the oven to 400°.
Melt the butter in a 12 inch saute pan (do not use non stick) over medium heat. Sprinkle the sugar evenly over the butter. Arrange the peaches on top of the sugar. I usually try to make a circular pattern, but the dessert is just as tasty if you just want to spread the peaches evenly over the sugar without a pattern.
Let the juices around the edge come to a simmer and increase the heat to medium high. Cook the peaches for about 10 minutes, until the liquid around the edges of the peaches begins to caramelize.
While you are waiting for the peaches to caramelize, roll the puff pastry so that you can cut a 12 inch circle.
When the peaches are ready, cover the peaches with the round of puff pastry. Place the pan in the oven for 10 minutes, until puffed and golden brown.
Remove from oven, let rest for 5 minutes. Invert carefully, the liquid sugar will be hot, onto a platter.
Let cool slightly and serve with Vanilla Ice Cream.