PEACH COBBLER

8 medium peaches
4 ounces peach nectar
1 tablespoon cornstarch
2 ounces cold water
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 tablespoon sweet butter
4 ounces Grand Marnier
1 sheet puff pastry (9 1/2 inches by 10 inches)

Thaw pastry sheet at room temperature for 20 to 30 minutes before gently unfolding. Wrap unused pastry sheet in plastic wrap or foil and return to freezer. Wash peaches in cold water. Peel peaches and remove the pits. Cut peaches in quarters. Place peaches in 1 quart casserole dish. Heat peach nectar in small saucepan on medium heat. Combine cold water and cornstarch together.

Once peach nectar comes to a boil, whisk in cornstarch and water. Cook three minutes. Remove mixture from flame. Add sugars, cinnamon, butter, and Grand Marnier. Pour mixture over peach quarters. Top with puff pastry and bake in a 350 F degree oven for 25 to 30 minutes until pastry is golden brown.

Yield: 4 servings