Name: Individual Carolina Peach Tarte Tatins with Lemon Ice Cream
Yield: Makes 8 servings
Ingredients: 1 cup plus 2 tablespoons sugar plus additional for sprinkling; 1/4 cup water; 6 tablespoons (3/4 stick) unsalted butter; 4 ripe peaches, peeled, halved, pitted; 1 17.3-ounce package frozen puff pastry (2 sheets), thawed; 1 egg yolk, beaten to blend with 1 teaspoon water (for glaze); Lemon Ice Cream; 9 3/4-cup custard cups

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Individual Carolina Peach Tarte Tatins with Lemon Ice CreamJose Picayo

At FIG, ice cream isn't just for warm weather. In winter you'll find, say, molten chocolate cake paired with pistachio ice cream or maple ice cream atop spiced apple-raisin crumble. Summer in South Carolina means fresh local peaches, and chef Mike Lata puts them to good use in these single-serving tarte Tatins. They're pretty and delicious on their own, but with the addition of the Lemon Ice Cream, they're absolutely sublime.

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