Puff pastry shells are served with a creamy lemon filling and wine poached fruit to make a sophisticated and scrumptious dessert.
cost per recipe: $8.26
The price is determined by the national average.
package (10 ounces) Pepperidge Farm® Puff Pastry Shells
medium peach, pitted and diced
medium nectarine, pitted and diced
medium plum, pitted and diced
cup Prosecco or dry white winesuch as Pinot Grigio
cup apricot preserves
of an 8-ounce package cream cheese, softened
tablespoons butter, softened
cup confectioners' sugar
tablespoon lemon juice
teaspoon grated lemon zest
Prepare the pastry shells according to the package directions.
Heat the peaches, nectarines, plums, wine, sugar and preserves in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the fruit is tender. Remove the saucepan from the heat. Cover the saucepan and refrigerate for 30 minutes or until the fruit mixture is cool.
Beat the cream cheese, butter, confectioners' sugar, lemon juice and lemon zest in a medium bowl with an electric mixer on medium speed until the mixture is smooth.
Spoon about 2 1/2 tablespoons lemon cream mixture into each pastry shell. Top each with 1/2 cup fruit mixture. Garnish with the mint, if desired. Serve immediately.