MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Josephine's Peche Napoleon
 Categories: Desserts, Pastry, Booze, Fruits, Dairy
      Yield: 9 Servings
 
    1/4 c  Amaretto
      5    Mint leaves; chiffonade
      7 tb Sugar
      5 tb Flour
    1/2 ts Kosher salt
  1 1/2 c  Half & half
      1 lg Egg; beaten
      2 tb Almond extract or amaretto
      2 tb Butter
    1/4 c  Brown sugar
    1/2 c  Heavy cream
      5 tb Toffee brickle pieces
    1/2 c  Powdered sugar
           Additional whipped cream &
           - mint (optional)
 
  Cut each sheet of puff pastry into 3 strips (along the folds) and
  bake according to your pkg.
  
  Slice peaches into thin slices. Marinade with amaretto and mint (if
  desired).
  
  Cream Filling:

  "Softly" boil sugar, flour, salt, and milk. Pour into beaten egg in
  a small stream, whisking constantly. Cool, add almond extract or
  amaretto. Cover with cling film and chill.
  
  Toffee Glaze:

  Melt brown sugar and butter until melted and combined, add toffee
  pieces, stirring another 3 minutes. Add cream, stir to combine all
  ingredients. Add enough powedered sugar to thicken glaze. You don't
  want it "runny".
  
  To Assemble Napoleons:

  Cut each strip into 3 pieces. Cut each individual serving in half
  (sandwich style). Place a generous dollop of cream filling on
  bottom piece. Layer sliced peaches and top with puff pastry "lid".
  Pour glaze on top. Can serve with a side of whipped cream,
  additional mint ribbons.
  
  Recipe by Lori Goldsby
  
  Recipe FROM: https://food52.com
  
  Uncle Dirty Dave's Archives
 
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