Recipe Sunday: Ginger & Peach Tart from Chef Steve Pickell

Café Champagne at Thornton Winery

Serves 6

1 package puff pastry tart shells 4-5” diameter
3 medium firm fresh peaches
1 Tbl. Minced crystallized ginger
½ cup granulated sugar
2/3 Cup Thornton Brut Champagne


Step 1 – Place peaches into boiling water for 1 minute (to loosen skin). Transfer peaches into a bowl of ice water. Once cooled peel peaches, cut in half, remove pits and dice into ½” cubes.
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Step 2: Combine minced ginger, sugar and wine in a large pan.
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Cook ingredients until wine is reduced by half, about 5 minutes. Add diced peaches and continue to cook 3-5 minutes more.
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Remove from pan and let cool in refrigerator.

Step 3: Cook tart shells according to instructions on package, let cool. Do NOT refrigerate.

Spoon peach mixture into cooled puff shells, serve with warm sabayon.