Spirited Peaches à la Mode


It doesn’t get any better than this! Golden puff pastry shells are filled with vanilla ice cream and topped with a luscious mixture made from butter, peaches, brown sugar, rum and cinnamon. A sprinkle of toasted pecans finishes this fantastic dessert.

  • Prep: 35 minutes
  • Cook: 15 minutes
  • Serves: 6
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4 12



  • 1/4 cup (1/2 stick) butter

  • 1/2 cup packed brown sugar

  • 16 oz. frozen peach slices (about 2 1/4 cups)

  • 1/4 cup (2 fluid ounces) dark spiced rum

  • 1/2 tsp. ground cinnamon

  • 1 qt. vanilla ice cream

  • 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

  • 1/2 cup pecans, toasted and chopped


  1. Heat the butter in a 12-inch skillet over medium heat. Add the brown sugar and cook until the sugar is melted. Add the peaches and stir to coat. Cook for 5 minutes or until the peaches are thawed.

  2. Remove the skillet from the heat. Stir in the rum and cinnamon. Return the skillet to the heat and cook for 10 minutes or until the liquid is thickened and forms a syrup, stirring occasionally.

  3. Spoon the ice cream into the pastry shells.  Spoon the peach mixture over the ice cream and pastry shells.  Sprinkle with the pecans and serve immediately.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


Place Puff Pastry shells on ungreased baking sheets with “top” facing up. Place pastry shells about 2 inches apart on baking sheet.

To ensure that Puff Pastry shells will rise evenly, score the sides horizontally with a small knife.

Unfilled baked Puff Pastry shells may be stored in an airtight container at room temperature for up to 2 days.

Always bake Puff Pastry shells in a preheated 425°F oven. Do not bake shells in a microwave or a toaster oven.


  • VIEW:
  • Toasting pecans gives them a more intense, nutty flavor. You can toast them in just a few minutes by heating them in a skillet.

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Submitted by:
Linda S.
Date: 5/7/2008

5 star rating

"I made this with some of last Summer's peaches I'd frozen, and it was just delicious!"

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