PEACH SHORTCAKE

PEACH SHORTCAKE

Peaches simmered in a brown sugar, cinnamon, ginger sauce. Served in puff pastry shells, topped with sweet vanilla soy sour cream sauce.

Serves 4

Preheat oven to 400 degrees

15 oz. can Lite sliced peaches including liquid

1 T. transfat-free margarine

2 T. dark brown sugar

1/2 t. cinnamon

1/2 t. powdered ginger

tiny dash salt

2 t. cornstarch mixed in small cup with 2 T. water till

dissolved

1/4 c. soy sour cream

2 T. powdered sugar

1/4 t. vanilla extract

4 frozen Pepperidge Farm Puff Pastry Shells

Combine peaches with liquid, margarine, brown sugar, cinnamon, ginger and salt in small saucepan. Using scissors or a knife, cut each peach wedge into thirds. Heat over medium-high heat to boiling.

Add cornstarch liquid, and stir continuously till thickened. Cook about five minutes longer on low heat, stirring occasionally. Remove from heat.

In small bowl combine soy sour cream, powdered sugar and vanilla. Stir to thoroughly mix. Set aside.

When ready to serve, place 4 pastry shells on ungreased baking sheet. Place on middle rack of preheated 400 degree oven. Bake for 20-25 minutes. Remove from oven. Place shells on individual dessert plates. Remove tops and the soft membranes underneath the tops.

Spoon peach mixture into shells. Replace the tops, spoon a little more peach sauce over each top, then drizzle 1 T. of soy sour cream topping over all. Sprinkle each with a little cinnamon and serve.

Notes: Serve the peaches warm, or make ahead and serve chilled. It tastes great either way. A simple, easy to make, elegant dessert.

I used ‘Lite’ peaches, because that’s what was on sale. Use whatever you want.

Advertisements