There's nothing like ripe, succulent summer peaches and tart, fresh blueberries to grace your summer table! This delicious summer dessert, brought to us by Highwayman Wines, is the perfect Sonoma summer treat. We recommend trying it alongside a cool, crisp bottle of Highwayman's Doxy Charm, a light and bright sparkling wine of rosé made in the traditional method, sure to refresh the palate.
- 1 package puff pastry sheets, thawed, each cut into half or thirds
- 3 peaches, pitted and sliced very thin
- 1/2 c. brown sugar
- 1 pinch salt
- Juice of ½ of a lemon
- 1 basket fresh blueberries (or roughly 1 cup)
- 6 fresh mint leaves—torn or chiffonade
- Vanilla ice cream, and/or powdered sugar for serving, optional
- Preheat the oven to 400 degrees Farenheit.
- Place the puff pastry rectangles onto two baking pans that have been sprayed with nonstick spray. Add sugar, salt and lemon juice to peaches. Stir to combine. Allow to sit for a few minutes.
- Arrange peach slices on the pastry rectangles in a straight line, overlapping as you go. Put half of the blueberries scattered over peaches on one rectangle, the rest on the other.
- Bake for 18 to 20 minutes, or until pastry is puffed and golden brown. If edges are getting too dark, remove from the oven and cover the edges with aluminum foil. Return to oven and finish baking.
- Remove from the pan immediately and place on a serving platter. Sprinkle with mint. Slice 2 to 3 inch wide rectangles. Should make 4 to 6 pieces per pastry sheet.
- Serve plain, with ice cream, and/or powdered sugar.