Take advantage of the peach season with Gráinne's seasonal take on the classic French dessert.
Ingredients
- 4 peaches quartered
- 2 tablespoons of butter
- 100g of sugar
- 150ml of cream
- Puff pastry
Method
- Melt sugar and allow to caramelise.
- Add the butter.
- Add the peaches and cook until soft.
- Place in a pan and cover with puff pastry.
- Cook at 190 degrees for 30 minutes.
- Add the cream to the remaining sauce and reduce.
- Pour over the tatin once it's served.
