Recipe courtesy of Sasha Pieterse
Peaches and Cream
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 12 phyllo cups
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 12 phyllo cups
Ingredients
12 frozen phyllo cups
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
2 peaches
3/4 cup clotted cream
Amaretto (almond liqueur), for drizzling
Directions
Special equipment:
a piping bag, optional- Preheat the oven to 400 degrees F. Put the phyllo cups on a baking sheet and bake for 3 minutes. Let cool.
- Turn the oven to low broil.
- In a small bowl, combine the brown sugar and cinnamon and mix. Slice the peaches in half, remove the pit and slice each half into 1/2-inch-thick slices. Cut the slices in thirds.
- Put the cream into a piping bag or zip-top bag with the tip cut off and pipe some of the cream into each phyllo cup. Top with some peaches. Sprinkle the peaches with a pinch of the brown sugar and cinnamon mixture. Place under the broiler for 1 to 2 minutes, until the sugar melts. Remove from the oven and drizzle with amaretto.
