Thaw and cut the pastry into 3 inch squares. Bake the puff pastry according to package directions. You need two squares per serving.

Cut the peaches into wedges and place them in the 7UP. (This keeps them from turning brown.)

Whip the cream and add the powdered sugar and the 2 tsp of Big Peach.

Take the peach slices out of the 7UP and toss them with the 4TBS Big Peach. Take some of the peach slices out of the liqueur. Leave about 4-5 slices in the Big Peach. Smash or blend the peaches left in the Big Peach. Put a dot of whipped cream on a dessert plate to hold the puff pastry in place. Put a square of the puff pastry down and then some peach slices.

Next a TBS of whipped cream and another square of pastry. On top of that put a dollop of cream and decorate with a slice of peach or a mint leaf.

Drizzle the thickened Big Peach over the top.