April 11 - On this day in 1814, during the Napoleonic wars, Napoleon
was facing an invasion of France by forces bent on his overthrow and,
pressed by his own officers, abdicated unconditionally at Fontainebleau.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Josephine's Peche Napoleon
Categories: Desserts, Pastry, Booze, Fruits, Dairy
Yield: 9 servings

1/4 c Amaretto
5 Mint leaves; chiffonade
7 tb Sugar
5 tb Flour
1/2 ts Kosher salt
1 1/2 c Half & half
1 lg Egg; beaten
2 tb Almond extract or amaretto
2 tb Butter
1/4 c Brown sugar
1/2 c Heavy cream
5 tb Toffee brickle pieces
1/2 c Powdered sugar
Add'l whipped cream & mint
- (opt)

Cut each sheet of puff pastry into 3 strips (along the
folds) and bake according to your pkg.

Slice peaches into thin slices. Marinade with amaretto
and mint (if desired).

MAKE CREAM FILLING: "Softly" boil sugar, flour salt and
milk. Pour into beaten egg in a small stream, whisking
constantly. Cool, add almond extract or amaretto. cover
with cling film and chill.

TO MAKE TOFFEE GLAZE: melt brown sugar and butter until
melted and combined, add toffee pieces, stirring another
3 min. Add cream, stir to combine all ingredients. Add
enough powedered sugar to thicken glaze. You don't want
it "runny".

TO ASSEMBLE NAPOLEONS: Cut each strip into 3 pieces. Cut
each individual seving in half (sandwich style). Place a
generous dollop of cream filling on bottom piece. Layer
sliced peaches and top with puff pastry "lid". Pour
glaze on top. Can serve with a side of whipped cream,
additional mint ribbons.

by: Lori Goldsby

RECIPE FROM: https://food52.com

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