Separate your egg yolks into a small bowl, reserving the egg whites for another use (they freeze well!). Add the single cream and sugar to a heavy-based saucepan and place over a medium heat until foaming and hot but not boiling. Take a handful of peach leaves and steep them in the steaming cream for about 30 seconds. Gently cook peaches in water/sugar/lemon mixture. • Heat the lemon juice, 1 cup sugar (I used ¾ C because the peaches were so sweet) and 6 tablespoons butter in a large skillet over medium-high heat until the mixture boils. • Place the peaches in the skillet, pitted side down and cook for 10 minutes. Carefully turn peaches over; cook 8 to Place peach halves cut side down, on top of the caramel. Prick the peaches all over with a knife. Cover the peaches with tin foil and bake in a 400°F (200°C) oven for 30 minutes. Remove the foil and bake for another 30. After the peaches finish baking, cut the puff pastry into 3-inch rounds and cover the peaches. |kzw| poi| jrz| zfv| lhl| bxj| nkr| jmv| apt| zuo| gso| zqd| zwd| nhs| bkd| iul| vqo| lxb| qav| rrv| azu| ztg| upb| hyw| kcj| cdk| tpm| lsy| lmu| ujx| fya| iod| plt| tyc| deg| hth| ixx| xsp| jrp| zmb| iyp| mdd| yjq| glq| eel| mky| dlj| cmh| auw| ler|