- ½ cup granulated sugar
- 2 tablespoons water
- 1/8 teaspoon Maldon sea salt
- The seeds from 1 vanilla bean
- 2 tablespoons unsalted butter
- 3 ripe white peaches, pitted and quartered
- 1 sheet thawed frozen puff pastry
Preheat the oven to 400 degrees F.
In a 10-inch sautépan, meat the sugar, water, salt, and vanilla over medium heats until golden brown, swirling the pan occasionally to ensure even caramelization – about 9 minutes.
Take the pan off the heat and swirl in the butter. As soon as the butter is melted, arrange the peach quarters neatly in the caramel (I use tongs so I don’t burn my fingers). Then, quickly roll out the puff pastry just a little bit, so it covers the pan, and using the tongs, tuck it into the edges of the pan. Using a paring knife, cut two little steam vent slits in the pastry. Bake until golden brown, about 25 minutes. Then, let rest on the counter for 10 minutes. Then carefully turn out onto a plate, and serve with crème fraîche!print this recipe