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.
Step 2: Combine minced ginger, sugar and wine in a large pan. Cook ingredients until wine is reduced by half, about 5 minutes. Add diced peaches and continue to cook 3-5 minutes more. 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.