Roasted Stone Fruits and Ice Cream in Puff Pastry is perfect for a Romantic Al Fresco Dinner. Especially if it’s made inside a Sparkling Sugar-Topped Heart! But it can always be made in pastry boxes too.
I’ll tell you all about this romantic evening’s entire menu later in this post. Now back to the dessert!
The key ingredient is this lovely Roasted Stone Fruits in Brown Sugar-Dark Rum Sauce that is out-of-this-world good!
Roasted Stone Fruits in Brown Sugar-Dark Rum Sauce is a fabulous topping for any dessert. But it’s absolutely fabulous when tucked inside puff pastry topping a big scoop of ice cream!
When you combine a selection of fabulous stone fruits like dark cherries, nectarines, peaches and plums, you know it’s going to be delicious. Before roasting the fruits in brown sugar and dark rum I tucked in some thick orange slices to add a citrusy depth of flavor.
After roasting I just plucked out the orange. You know what I did with those lovely slices of roasted orange?
I popped them into my food processor with just a bit of the thickened sauce juice. They blended down into a marmalade consistency and tasted delicious. Into the refrigerator it went to add to a different dessert or for slathering on a toasted English Muffin. No waste in my kitchen!
Puff pastry isn’t really hard to work with, but it does help to have some tips to ensure fabulous results.
Even though it takes a bit of forethought, experience has taught me to let puff pastry thaw slowly in the refrigerator overnight. It’s much easier to work with chilled dough.
That said, if you forget to pop it into the refrigerator the night before, thaw it at room temperature for about 30-40 minutes, depending on the ambient temperature. But do check it often!
You want the dough to be pliable enough to work with, but still cold. I find that taking the chilled, but thawed dough right from the refrigerator works best for me.
Don’t forget that puff pastry is made by forming layers of butter between layers of dough. You don’t want the butter to soften too much or you can end up with mis-shaped pastries. Heaven forbid!
Since store-bought puff pastry comes in tri-folded sheets, for most recipes they will need to be unfolded before using.
But if you even attempt to open the sheet before it’s properly thawed, it will split and crack into an unsightly mess.
If you find that your pastry isn’t quite ready when you attempt to unfold it, just give it a few more minutes before trying again.
See? If you thaw it in the refrigerator, you won’t have that problem! Been there, done that…
Working with your puff pastry is much easier when you first flour the work surface. For any recipe that calls for rolling out the pastry sheet, make sure you flour the rolling pin too.
You definitely don’t want your pastry to stick or pull when cutting, but use a light touch, as too much flour will toughen the pastry.
When making a cut in a sheet of puff pastry, the knife, pizza cutter or shaped-cutter pushes the layers flat and detaches it from the main sheet. And that means they need to be very sharp!
You want use a delicate touch too, as any stretching or pulling with a knife or shaped cutter can result in less-than-perfect results.
If you’re going to use the entire sheet in one piece, trim the sides to give a clean edge and help the pastry puff up more.
If you want to have a little more confidence in your finished pastries, give them time to chill before baking. By rechilling the puff pastry after it’s cut, you give the butter the opportunity to firm up and the ability to get nicely puffed.
Once your pastries are baked, they should really be used within a few hours. This isn’t something that you want to make in large batches, unless you’re planning on serving them at a gathering.
If you do need to make them ahead of time, they can be reheated in a 300°F oven for a few minutes to regain their crispness.
Before baking your puff pastry, I suggest using an egg wash to give them a bit of shine. You can use any combination of egg, milk or cream, but I prefer a simple egg and whole milk wash.
It leaves just enough sheen to highlight a sprinkling of Sparkling Sugar. If you don’t have any in your pantry, I think it’s worth buying some. It’s a fabulous ingredient to have on hand and I find I use it quite often.
Once it’s in your pantry, you’ll find all kinds of ways to “gild the lily” with a little sparkling sweetness.
I purchased mine on Amazon for about $8/16 oz. bag. Pricey I know, but a little goes a long way!
It really makes the difference in this recipe for Roasted Stone Fruits and Ice Cream in Puff Pastry.
Now let’s talk about how you’re going to plan a fabulous Romantic Al Fresco Dinner for Two!
I don’t do “cookie cutter” parties. So why would I want to plan a “cookie cutter” Romantic Al Fresco Dinner for Two?
The answer is, I wouldn’t! I’ve read tons of articles touting 25 Ideas for a Romantic Evening. 50+ Great Ways to Be Romantic. Or even 100 Romantic Gifts to Give Your Hubby. Whew, they make me tired just reading the titles!
I can’t help but think like a Lifestyle Diva. When I plan a party, my creativity and personal touches are what makes them truly special. And that’s exactly how I want you to approach your Romantic Al Fresco Dinner for Two.
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Here’s the rest of the menu:
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*Roasted Stone Fruits in Brown Sugar-Dark Rum Sauce can be made up to 48 hours before assembling and serving desserts.
*Puff Pastry boxes can be baked up to 24 hours before assembling and serving the desserts.
**ALL CALORIC/NUTRITIONAL info uses the entire amount of fruit sauce on the two servings.