![]() ![]() ![]() If you provide your Aeroplan member number we also will use LCBO purchases made using this number to customize the communications and offers you receive. ![]() The personal information related to a LCBO Email subscription, including information collected through the use of cookies and similar tracking technologies that can sometimes be considered personal information, is collected under the authority of the Liquor Control Board of Ontario Act, 2019, SO 2019, c 15, Sch 21, Section 3 and will be used for the purpose of providing you with communications and offers from the LCBO. Serve warm or at room temperature with vanilla ice cream and drizzle with remaining cider syrup. Remove from oven and let cool for 10 minutes.ħ Turn out onto serving plates so that pastry is on the bottom. Return to oven and bake for 15 to 20 more minutes, or until pastry is golden. Set on a baking sheet and bake for 15 minutes or until peaches are softening and mixture is bubbling.Ħ Remove from oven and set a pastry round overtop each ramekin. Cover and refrigerate.ĥ Slice peaches and place in a bowl. Prick each round with a fork and transfer to a plate. Cut out 4 rounds slightly larger than the rim of the ramekin. Grease ramekins, each ⅔ cup (150 mL) with butter.ģ Roll dough on a lightly floured surface into ¼-inch (5-mm) thickness. Squeeze into a ball and press into a disc. Add butter and rub in with your fingers until it resembles coarse meal. Remove from heat and cool.Ģ Mix flour with salt and icing sugar in a large bowl. Simmer until reduced to about ⅓ cup (80 mL) thick syrup, about 25 minutes. ![]()
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