• 5 peaches, slightly firm
• 1 cup sugar
• 1/4 cup light corn syrup
• 1 tablespoon butter
• 1 sheet butter puff pastry, cut with a ring mold to the size of a pastry tatin mold
• 1/2 tablespoon salt

Courtesy of Monarch Restaurant and Lounge at Hotel ZaZa

Instructions

1. Score the peaches, boil them for about 5 minutes, place them in ice water, and peel them.
2. Halve, and remove the pits.
3. Combine sugar, syrup, and 4 tablespoons water in a sauce pan and cook on medium heat, stirring constantly, until the mixture takes on a brownish tint. Remove from heat and stir in butter.
4. Pour into foil pastry cups.
5. When caramel is cool, put one peach half in, cut side down, and put thirds of the half on top. Top with a puff pastry round. Bake at 450° for 12 minutes.