Monday, September 8, 2008

Peach Puffs

Here's the first recipe that I tried out this weekend with our very own peaches! They were easy to make and great with vanilla ice cream. We've got so many peaches and apples so I will continue to post more recipes and hopefully the pears will be ready soon so I can incorporate those in the mix.

Avesta's Peach Puffs:
1 sheet frozen puff pastry (defrosted and rolled out to about 12 x 14)
2 cups skinless thinly sliced fresh peaches
1/4 cup sugar
1 egg yolk whisked with 1 tablespoon half n half or milk
extra sugar for sprinkling on top of puffs

Pre-heat your oven to 375 degrees. Combine the peaches and sugar in a bowl and set aside. Using a large round cookie cutter or measuring cup (because I was too lazy to dig out my cookie cutters) cut out an even number of circles in the puff pastry.
Lay half the circles on a parchment paper lined cookie sheet. Put a spoonful of the peach mixture in the middle of each circle and top with the other half of the pastry circles. Wet your fingers and crimp the two pastry circles together to form the individual puffs. Refrigerate the formed puffs for 30 minutes to help mold them and dry them out.
Pull the puffs out of the refrigerator and brush the whisked egg yolk mixture on top of each puff. Sprinkle sugar on top of them and bake for about 30 minutes until the puffs are golden brown.

I served the peach puffs on top of vanilla bean ice cream and drizzled the tops with homeade carmel sauce. You could also sprinkle some pecans on top. Carmel sauce recipe below:

Avesta's Simple Carmel Sauce:
3/4 cup sugar
3/4 cup packed brown sugar
1/2 c. half n half or heavy cream
3 tbsp. butter
1 tablespoon vanilla extract

In a heavy saucepan combine both sugars and butter. Cook over medium-high heat until butter is completely melted and sugars are disolved, make sure to stir constantly to dissolve the sugars, when it turns a reddish-auburn color reduce heat to low, slowly add the cream while stirring constantly and add the vanilla and continue to cook on low and stir for a few more minutes until slightly thickened. Let sauce slightly cool (about 5-10 minutes before serving).

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