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Recipe Name: Peach Pastry With A Raspberry And Cinnamon Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 4

250 Gram(s) Ready rolled puff pastry
1 Egg, beaten
12 Ripe Peaches, stoned &
6 Teaspoon(s) Water
75 Gram(s) Soft Brown Sugar
1 Tablespoon(s) Dessert wine
700 Gram(s) raspberries
50 Gram(s) Caster sugar
2 Teaspoon(s) Ground cinnamon
1 Cinnamon stick
Preheat the oven to 200°c / 400°f / Gas Mark 6. Roll out the pastryto
13 inch x 9 inch rectangle and trim off 1 inch strips from all
sides,then brush the edges with a beaten egg. Transfer to a greased
bakingsheet and place the pastry strips on top of the pastry around the
edge,to form a case, trimming to fit. Knock up the edges and decorate
byscoring pretty lines, brush the edges with again again and leave to
restfor at least 30 minutes. Arrange the peach halves in the
smallrectangle, spoon the wine over the peaches and sprinkle with
sugar.Place in the preheated oven and bake for 20 - 25 minutes or until
thepastry is golden and crisp and the peaches have started to
caramelise. Make the sauce, put the raspberries, sugar, ground
cinnamon andcinnamon stick in a saucepan and heat gently until the
sugar dissolvesand the raspberries begin to fall apart. Remove from the
heat and takeout the cinnamon stick, transfer to a liquidiser and puree
until smooth.Sieve, spoon into a serving bowl and chill until required.
To serve, dust the tart with icing sugar and place on the gardentable
with the sauce next to it, allowing guests to cut a slice anddrizzle
with the raspberry and cinnamon sauce.Converted by MC_Buster.NOTES :
Chef:Amanda GrantConverted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 184
Calories From Fat: 20
Total Fat: 2.3g
Cholesterol: 46.5mg
Sodium: 25.1mg
Potassium: 313.5mg
Carbohydrates: 40.7g
Fiber: 12.2g
Sugar: 26g
Protein: 3.8g

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