This is why you should always keep puff pastry in your freezer. A couple of days earlier I had opened a large tin of peach slices and only used about half of them. This night we had only had a small meal so mid evening I decided to make a dessert. I opened the fridge and it was all” mother hubberded”, except for the left over peaches and various tubs of fresh cream, creme fraiche and sour cream…why? Anyway I knew I had pastry frozen so I decided to make this Peach and Caramel Sauce Tart. Too easy, just a sheet of puff pastry lay out peach slices and drizzle over caramel sauce and bake until golden. I made the caramel sauce but caramel topping or pre-made caramel in a tin will do. And we went with just fresh cream poured over the tart.
When I met the love of my life she was eighteen and wild and lived on milo+milk and toast and her cooking abilities were limited to plugging that toaster in. In the past 18+ yrs she has cooked probably 4 main meals and despite my extensive cooking knowledge has managed to stay relatively cooking illiterate. I say relatively, because one thing my darling does do well is sweets. Somehow sugar based items are indelibly etched into her mind. The featured pic is one of her best, Chocolate Fudge. Everything fudge should be sweet but not sickly
and best of all quick and easy, many a sugar seeking rampage has been quelled by fast fudge facilitation. Other specialities are Deep Fried Ice Cream, the best Banana Pancakes and Apple Fritters. And just when you think its safe to relax she will drag you back to your childhood with Fairy Bread or Choc Coated Strawberries. These days she will eat most things I put in front of her including “green things” and even some of her sworn enemies like onion and Brussel sprouts, despite most meals undergoing a forensic grade autopsy, looking for unwanted ingredients.
Choc Coated Strawberries