Peachy keen, jelly bean

Peach is the summer fruit at home, kids love them, but as soon as they get a little overripe it’s over… So I decided to take them out of their misery, or rather, give them a second chance.  The original recipe asked for apricots, so I guess you can add any other similar fruit you may have at home.



1 package puff pastry
100 ml cream
75 g. sugar
2 tbsp. cornstarch
5 eggs
100 ml. orange liqueur
2 peaches sliced


Cover a pie pan with the pastry, pour some chickpeas in and bake at 350ºF for 7 or 10 minutes, take out of the oven, remove the chickpeas and reserve.

In a blender mix together all the ingredients except the peaches. Pour the blend in the pie pan. Gently put the slices of peach on top of everything and bake at 260ºF for 45 minutes.

Decorate with whipped cream and caramel


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