MMMMM----- Recipe via Meal-Master (tm) v8.04
       Title: Peach Napoleons
  Categories: Deserts, Pies
       Yield: 4 Servings
    1.00    Sheet Pepperidge
            Farms Puffed
            Pastry Sheets
    0.50 ts Milk
   :           FILLING
   :           Mix and chill
   :     1 lb  peaches, pitted and sliced
   :     3 tb  granulated sugar
   :     1 tb  lemon juice
   :           WHIPPED CREAM
   :     1 c  heavy whipping cream
       1/2 c  powdered sugar
       1/2 ts almond extract
   :          CARAMEL SAUCE
   :     2 tb butter
       3/4 c  granulated sugar
       1/2 ts vanilla
       1/2 c  heavy whipping cream
   Crust: sheet Pepperidge Farms Puffed Pastry Sheets Defrost and place
   on floured surface Roll out to measure 9 * 12 inches Cut into 6
   rectangles, each measuring 3 * 6 inches Place on oiled baking sheet
   Pierce all pieces with a fork Brush each pastry with 1/2 tsp. of milk
   Bake at 350 for 20 -
        25    minutes
   Whip ingredients together until nearly double in volume and soft peaks
   form. Keep chilled until ready to assemble.
   CARAMEL SAUCE: Combine all in a small, heavy saucepan and cook on
   high heat until sugar melts and mixture begins to bubble at the
   edges. REMOVE IMMEDIATELY. Whisk in very slowly whipping cream. Allow
   to cool.
   With a sharp knife, carefully split each pastry into 2 layers. Place
   one layer on a plate, spoon some of the  whipped cream mixture on top.
   Place second pastry layer over peaches. Dust with powdered sugar and
   serve. Repeat with remaining pastries.
   Notes:  - I remove the skin from the peaches
   :       - It may take some practice to get the caramel sauce just
   right, but the results of a perfected caramelizing technique produces
   a first-rate flavor. Walt MM