Peach Turnovers

Peach Turnovers – from Marc Ricottone 3 peaches 1 cup sugar 1/2 cup water 1 teaspoon vanilla 2 sheets puff pastry 1 egg 1/2 cup heavy cream • • • • • • • • • • • • • • • • • •

boil water, put peaches in for two minutes, then put in cold water for 30 seconds, skin falls off cook the sugar and water in a sauté pan on medium heat for about 10-15 minutes, don’t stir too much slice the peaches when the sugar is golden brown, mix in the peaches take the pan off the heat add the vanilla strain the peaces…keep the liquid!! cut the puff pastry into 20 squares put one of two slices of peach in the middle fold the squares diagonally and press the corners together put them on a buttered baking sheet beat an egg in another bowl brush the egg over the turnovers bake for 17 minutes at 350 degrees put the liquid sugar you saved back in the pan until it simmers, don’t stir too much take it off the heat add the cream and mix wait until turnovers are done, then drizzle on top? as a sauce?