1 sheet frozen puff pastry, thawed
2/3 cup peach preserves
1/2 pound ripe nectarines, halved and pitted
1 pint raspberries
1 1/4 cups whipping cream
1 tablespoon confectioner’s sugar
1 teaspoon vanilla

Serves: 8
Preparation Time: 0:15
Per Serving:
252.0 Calories; 16.0g Fat (54.8% calories from fat); 1.8g Protein; 27.9g Carbohydrate; 51mg Cholesterol; 37mg Sodium
Recipe By: Kris Schumacher

• Roll out dough on a lightly floured board into an 18" x 12" rectangle. Transfer to a large baking sheet, prick with a fork and chill for 30 minutes.
• Preheat barbecue and brush grids generously with vegetable oil. Reduce heat to MEDIUM, place nectarines cut side down and grill two to three minutes, then turn and grill another two to three minutes. Remove from heat, cool slightly, then slice into thin wedges.
• Place the baking sheet with the chilled puff pastry on the barbecue and cook for 10-12 minutes, until golden brown. Cool and cut lengthwise into thirds.
• Whip the cream in a chilled bowl until it starts to stiffen. Add sugar and vanilla, and beat until it holds stiff peaks.
• Assemble as follows: Brush the first piece of puff pastry with half the peach preserves, and top with half the grilled nectarines. Pipe 1/3 of the whipped cream over the nectarines. Top with second strip of pastry. Brush with peach preserves and top with half the raspberries. Pipe 1/3 more whipped cream and arrange the third strip of pastry on top. Carefully cut into eight pieces. Garnish each napoleon with a dollop of whipped cream, a slice of nectarine, and 2 raspberries. Dust with confectioner’s sugar. Chill for two hours.