Stuffed peaches

published on 5 October, 2018 at 16:00
For the baked peaches:
3 small peaches
2 pie crusts
6 toffees
To decorate:
1/2 cup water
1/2 cup sugar
Red food coloring
Yellow food coloring
1 cup caster (super-fine) sugar
Mint leaves
 
METHOD
Stone the peaches using an apple corer, then put them to the boiling water. Cook them for 3 minutes, then transfer peaches to a bowl of ice water and gently peel them.
Cut three large triangles from the pie crusts and put a peach on each one. Add two toffees into the hole of each peach, then seal the pastry around it forming a ball.
Bake the pies for 30 minutes at 390°F/200°C.
In a saucepan, heat the water and sugar until sugar dissolves.
Divide between 2 small mixing bowls. Color one of the bowls with yellow and the other one  with red.
Dip the baked peaches in the yellow color on one side and red on the other, roll them in the sugar and decorate with mint leaves.
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