Better Homes and Gardens celebrity chef Colin Fassnidge shares his recipe for peach and pecan pie topper

Celebrity chef Colin Fassnidge shares his recipe for his peach and pecan pie topper from Better Homes and Gardens.

Peach and pecan pie topper

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Serves: 6

Ingredients

• 300g jar orange marmalade
• 2 tablespoons water
• 2 star anise
• 2 cinnamon sticks
• 1 vanilla pod, scraped
• 2 bay leaves
• 100g butter, softened
• 125g punnet raspberries
• Juice of 1 lemon
• Pinch of salt
• 1 cup roasted pecans, chopped
• 7 medium/large whole peaches
• 1 large sheet good quality frozen puff pastry (big enough to cover your baking dish), slightly thawed (375g sheet Careme pastry)
• 2 egg yolks, lightly beaten
• Raw sugar, for sprinkling
• Crème fraiche and extra chopped roasted pecans, to decorate

Method

1 Preheat oven to 200C (fan-forced).

2 In a medium saucepan, melt marmalade and water over a low heat. Increase heat to medium. Whisk in butter until incorporated. Whisking continuously, add raspberries, star anise, cinnamon, vanilla and bay leaves. Gentle boil for 5 to 10 minutes, or until slightly thickened. Stir in juice and season with salt.

4 Place one peach in centre of a round (25cm base / 5cm tall) ceramic ovenproof baking dish. Surround with remaining peaches. Peaches should fit snugly. Pour over marmalade mixture, reserving any extra mixture for serving. Set aside to cool. Scatter with pecans.

5 Top carefully with the pastry, using the back of a spoon or cold fingers, tuck pastry into the sides around the peaches, using the whole sheet. Brush with egg wash and sprinkle with sugar and extra nuts. Cut a small vent in the centre.

6 Place dish on a baking tray. Cook for about 35 to 45 minutes, or until pastry is crisp and golden and peaches are tender when pierced with a knife. Remove from the oven and rest for 10 minutes.

7 Cut into wedges and serve with crème fraiche and any remaining sauce.

TIP: If using regular pastry sheets, you will need two sheets