Peach Melba in Puff Pastry


10 oz raspberry preserves
2 oz corn syrup
1 teaspoon vanilla extract
2 oz butter
3 large peaches, pitted and sliced
1/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
2 sheets frozen puff pastry, thawed
24 fresh raspberries and raspberry leaves, optional garnishes


Serves 4

Heat a large skillet over low heat. Add raspberry preserves, corn syrup, vanilla and butter. Heat, stirring continuously, until mixture just begins to simmer. Add peach slices to skillet, stirring to coat peaches with sauce. Cook gently over low heat for 2 to 3 minutes. Remove peaches from skillet using a slotted spoon. Reserve the sauce and allow it to cool.

Working on a sheet of parchment paper, cut 1 piece of puff pastry in half, and then roll each half into a 10-inch square. Using a bowl, glass, or cookie cutter, cut 4 circles (4 1/2 inches each) out of each half. Use the circles to line the cups of 8 muffin tins, positioning them to form little pie shells or baskets.

Spoon peaches evenly into the muffin cups lined with the puff pastry shells and drizzle with some syrup; set aside.

Arrange remaining pastry on a sheet of parchment paper and cut out 8 circles, approximately 3 inches in diameter. Place 1 on top of each muffin cup, folding the edges of the bottom pastry over the top and pinching tightly to seal.
Bake until puffed and deep golden brown, 25 to 35 minutes. Carefully run a paring knife around the edges and immediately transfer to a serving plate or bowl. Top with a scoop of ice cream and drizzle with remaining raspberry syrup. Garnish with raspberries and mint leaves.