Ingredients
4small ripe peaches,washed and dried
19-inch pie crust,prepared, unbaked, thawed
¼cupbutter
½cupconfectioners’ sugar
1tspvanilla extract
¼tspground allspice
1pinchsalt
¼cupheavy cream
Preparation
Preheat oven to 375 degrees F. Lightly grease the bottom of a shallow baking pan.
Unroll the prepared pie crust onto a lightly floured surface, and cut into ½-inch wide strips. Place peach stem side down, and wrap strips of dough — overlapping rows around the fruit so it’s completely covered. For ease, twirl the peach while holding the pastry in place and overlap rows. When completely wrapped, the peach will resemble a beehive. Make sure the entire peach is covered and sealed inside the crust. Repeat with remaining peaches. Arrange the wrapped peaches in a shallow baking pan.
Bake peaches in preheated oven for about 35 to 40 minutes until crust turns golden brown.
Meanwhile, cream butter with ¼ cup of confectioners’ sugar in a mixing bowl until light and fluffy. Beat in the vanilla extract, allspice, salt, and heavy cream until well blended. Stir in the remaining ¼ cup of confectioners’ sugar.
To serve, place baked peaches in serving bowls. Slice each peach in half and remove the pits. Spoon hard sauce over the peach halves.
