Skillet Peaches a la Mode

If you are like us and have a peach tree you are looking for ideas to use them. I found this at http://www.bhg.com/. I peeled the peaches. We love it!!!!

1 recipe Sugared Pastry, below

1/3 cup butter

6 to 8 peaches or nectarines, pitted and halved or quartered (about 2 lbs)

1/4 cup peach or apricot nectar

2 tablespoons packed brown sugar

1 cup fresh raspberries or blueberries

Fresh mint leaves (optional)

Vanilla Ice Cream

Sugared Pastry: Preheat oven to 375 degrees F. Let one 15-oz rolled refrigerated pie crust stand at room temperature 15 minutes. Line baking sheet with nonstick foil or parchment paper. Unroll crust onto lightly floured surface. Brush with 1 tablespoon melted butter. Sprinkle with 1 tablespoon coarse decorating sugar or granulated sguar and 1/4 teaspoon cinnamon. Cut pastry in half. Cut halves into strips, stars, hearts or desired shapes. Place on prepared sheet. Bake 10 to 12 minutes or until lightly browned. Cool on baking sheet on wire rack. Makes about 40 strips.

Skillet Peaches: Melt butter in 12-inch skillet over medium-high heat. Add peaches, skin side up. Reduce heat to medium; cook 4 to 5 minutes, turning once. Remove peaches to bowls. Add nectar and brown sugar to skillet. Cook and stir over medium heat 1 to 2 minutes or until sugar is dissolved and syrup forms. Spoon syrup on peaches. Top with berries, mint and Sugared Pastry. Serve with ice cream. Makes 4 to 6 servings.