Spiced Peach Tart
4-5 peaches pitted, peeled, small dice
2 oz tequila or regular vodka
2 Tbsp Dixie Crystals Extra Fine Granulated Sugar
1/4 cup water or peach juice
1 Tbsp fresh ginger, grated
1 tsp freshly, finely ground black pepper
2 sheets puff pastry, thawed according to directions
powdered sugar for garnish (optional)
Place peaches, tequila, sugar, juice, and ginger in a small saucepan over medium heat. Stirring occasionally with a wooden spoon, reduce mixture until syrup is thick. Add black pepper and remove from heat. Cool.
Cut puff pastry into 2X2 inch squares. Spray 12-cup muffin tin with non-stick spray and place each square in a muffin tin or cupcake wrapper. Place 1 to 1 1/2 tsp of compote in center of square. Bake in 400 degree F oven 10-12 minutes. Cool 5-10 minutes. Pour powdered sugar in a mesh strainer or sieve to sprinkle over each tart. Serve.
May be made one day in advance (without powdered sugar).