Ingredients:
6 ea. Cream Puffs, frozen
3 ea. Peaches, fresh, peeled, pitted & sliced into ½”rings
2 TBSP Sugar, White
8 oz. Cream cheese, softened
¾ C. Peach preserves
½ C. Sugar, Powdered
1 TBSP Vanilla
½ pt. Raspberries, fresh
Procedure:
1. For this recipe I would suggest to buy premade cream puffs unless time allows.
2. In a clean mixing bowl, toss peeled & sliced peaches with sugar; set aside. Place on flat top grill set to 350F. for about 5 minutes on each side or until caramelized.
3. In a clean mixing bowl, beat cream cheese, peach preserves, confectioners' sugar and vanilla until smooth.
4. For Plating: Split cream puffs in half. Spread about 2 tablespoons cream cheese mixture over the bottom half of each; replace tops. Spread about 1 tablespoon cream cheese mixture on the top of each. Arrange grilled peach slices in an overlapping circular pattern on the cream cheese mixture layer. Garnish each with a raspberry.
Show: Chef’s Table
Recipe Author: UND Executive Chef Greg Gefroh
Original Photograph By: Chef Greg Gefroh
Photograph Retouched By: Recipe Spy
Source: http://und.edu/student-life/dining/_files/docs/recipes-2011.pdf