•  2  10 oz. (6 lbs. 10 oz.) cans California Cling Peach halves
•  3 lbs. Frozen Puff Pastry, thawed
•  4 eggs, lightly beaten with small amount of water
•  powdered sugar
•  1 lb. granulated sugar
•  3 cups cherry brandy
•  6 lbs. frozen mixed berries, thawed

Directions:
Preheat Convection Oven: 375° F.

Drain peaches; reserve liquid in saucepan.

Using a 2  3/4" star-shaped pastry cutter, cut 96 pastries; place on ungreased baking sheets. Prick with fork; brush with egg wash. Bake 20 minutes or until puffed and golden. Dust with powdered sugar.

Stir granulated sugar and kirsch into reserved peach syrup. Heat to boiling. Reduce to 1 quart. Stir in berries. Keep warm.

To serve, place 2 peach halves on plate. Spoon 1/3 cup berry sauce over peaches. Top each peach half with pastry.