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

Recipe

Ingredients

  • 1/4 cup (1/2 stick) butter
  • 1/2 cup packed brown sugar
  • 16 ounces frozen peach slices(about 2 1/4 cups)
  • 1/4 cup (2 fluid ounces) dark spiced rum
  • 1/2 teaspoon ground cinnamon
  • 1 quart vanilla ice cream
  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
  • 1/2 cup pecans, toasted and chopped

Directions

  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.

Shells Recipe

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.

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

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

To recrisp Puff Pastry shells, place them in a 400° F oven for 5 minutes.

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

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