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Title: Ginger & Peach Tart
1 package puff pastry tart shells 4-5” diameter
3 medium firm fresh peaches
1 T Minced crystallized ginger
½ cup granulated sugar
2/3 cup Thornton Brut Champagne
1. Place peaches into boiling water for 1 minute (to loosen skin). Transfer peaches into a bowl of ice water. Once cooled peel peaches, cut in half, remove pits and dice into ½” cubes.
2. Combine minced ginger, sugar and wine in a large pan. Cook ingredients until wine is reduced by half, about 5 minutes. Add diced peaches and continue to cook 3-5 minutes more. Remove from pan and let cool in refrigerator.
3. Cook tart shells according to instructions on package, let cool. Do NOT refrigerate.
Spoon peach mixture into cooled puff shells, serve with warm sabayon.
Provided by Steve Pickell, Executive Chef Café Champagne at Thornton Winery, Temecula, California.