Peaches En Papillote With Raspberry Sauce
|Frozen sliced unsweetened peaches||16 Ounce, thawed (1 Bag)|
|Raspberry sauce||8 Ounce|
Cut 6 (10-inch) squares of parchment paper; fold squares in half, creasing firmly.
Trim each folded rectangle into a large heart shape.
Arrange 5 peach slices on a paper heart near the crease.
Fold over remaining half of heart.
Starting with rounded edge, pleat and crimp edges together to make a seal.
Twist end tightly to seal; place on a large baking sheet.
Repeat with remaining peach slices and paper hearts.
Bake peaches at 425° for 12 minutes or until parchment bags are puffed and lightly browned.
Place bags on individual dessert plates, and cut open.
Spoon warm Raspberry Sauce evenly over peaches, and serve warm.