Skillet Peaches a la Mode This recipe uses summer's favorite fresh peaches, blueberries, and raspberries topped with a sugared pastry. Your kids will enjoy helping you cut a variety of fun shapes from the rolled pie dough. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 29, 2016 Print Share Share Tweet Pin Email Prep Time: 10 mins Cook Time: 5 mins Bake Time: 10 mins Total Time: 15 mins Yield: peaches, 1/8 recipe Sugared Pastry and 1/2 cup vanilla ice cream Jump to Nutrition Facts Ingredients 1 Sugared Pastry, below ⅓ cup butter 6 peaches or nectarines, pitted and halved or quartered (about 2 lb.) ¼ cup peach or apricot nectar 2 tablespoon packed brown sugar 1 cup fresh raspberries or blueberries Fresh mint leaves (optional) Vanilla Ice Cream Sugared Pastry 1 15 ounce rolled refrigerated pie crust, stand at room temperature 15 minutes 1 tablespoon butter, melted 1 tablespoon coarse decorating sugar or granulated sugar ¼ teaspoon cinnamon Directions Prepare Sugared Pastry (see note). Melt butter in 12-inch skillet over medium-high heat. Add peaches, skin side up. Reduce heat to medium; cook 4 to 5 minutes, turning once. Remove peaches to bowls. Add nectar and brown sugar to skillet. Cook and stir over medium heat 1 to 2 minutes or until sugar is dissolved and syrup forms. Spoon syrup on peaches. Top with berries, mint and Sugared Pastry. Serve with ice cream. Sugared Pastry Preheat oven to 375 degrees F. Let one 15-oz. rolled refrigerated pie crust stand at room temperature 15 minutes. Line baking sheet with nonstick foil or parchment paper. Unroll crust onto lightly floured surface. Brush with butter. Sprinkle with decorating sugar or granulated sugar and cinnamon. Cut pastry in half. Cut halves into strips, stars, or desired shapes. Place on prepared sheet. Bake 10 to 12 minutes or until lightly browned. Cool on baking sheet on wire rack. Makes about 40 strips. Makes 4 to 6 servings. Can be frozen up to 3 months. Print Nutrition Facts (per serving) 557 Calories 32g Fat 66g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 557 % Daily Value * Total Fat 32g 41% Saturated Fat 18g 90% Cholesterol 79mg 26% Sodium 289mg 13% Total Carbohydrate 66g 24% Total Sugars 46g Protein 6g Vitamin C 24.2mg 121% Calcium 131.3mg 10% Iron 1.1mg 6% Potassium 644mg 14% Folate, total 20.2mcg Vitamin B-12 0.3mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.