|
Roll
out the puff pastry sheets to about 1/4-inch thick. Cut the pastry
out into the shape of a peach, about 4 inches in diameter. (Try
to outline it out so that you have a stem and a leaf coming on top
of each peach). Cut out 4 of these and reserve the rest of the pastry
for another recipe.
Preheat
the oven to 400°. Cut the peaches into 1/2-inch thick slices.
Set aside.
In a small bowl, mix together the sugar and the chevre with a wooden
spoon until combined. Scoop into a pastry bag, and pipe about 1
ounce of the cheese-and-sugar mixture into the center of each pastry
peach. Arrange 1 peach in a fan-like or shingled fashion on top
of the cheese, leaving a border of about 1/4-to-1/2-inch of pastry
surrounding the peaches. Sprinkle some sugar overtop. Bake the dessert
in the oven for 15 to minutes or until golden brown. While still
warm, brush liberally with the apricot glaze.
Prepare
the chocolate sauce by heating the heavy cream to a scald in a medium
saucepan coated with DuPont SilverStone® non-stick. Remove from
the heat; immediately add the chocolate and allow to melt, stirring
until smooth. Serve over the top or on the side of each pastry peach.
|
