Categories: Dessert

Ingredients

• 1 recipe sugared pastry
• 1/2 c buttter
• 6-8 peaches, pitted & quartered. (about 2 lbs)
• 1/4 c peach or apricot nectar
• 2 T brown sugar
• 1 c fresh raspberries or blueberries
• vanilla ice cream

Directions

1. prepare sugared pastry:

2. oven: 375

3. let one 15-oz refrigerated pie crust come to room temp for 15 minutes

4. line baking sheet with parchment

5. roll crust on floured surface

6. brush with 1 T melted butter

7. sprinkle with 1 T coarse decorating sugar or regular sugar & 1/4 t cinnamon

8. cut pastry in 1/2

9. cut halves into strips

10. place on baking sheet

11. bake 10-12 min or until lightly brown

12. cool on sheet on wire rack

13. (pasty can be frozen up to 3 months – makes 40 strips)

14. melt butter in large skillet over med-hi heat add peaches skin side up. reduce heat to med heat and cook 4-5 minutes turning once. remove peaches to bowls. add nectar and brown sugar to skillet. cook and stir over med heat 1-2 min or until sugar dissolves and syrup forms.

15. with 1 scoop ice cream: 557 calories

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