Every year I start out with the best of intentions, to develop as many new peach recipes as I can. But every year I fall short of my goal because I usually eat them all before they find their way into a recipe. Most of the time several are gone before I make it back home with them. This year is no exception! Several trips to the peach stand this summer, and all I have to show for them are empty peach baskets. I consume so many peaches during the summer, that I have started playing peach stand roulette; frequenting several different stands so maybe no one will notice my addiction.
While reminiscing with friends about our favorite peach dish - other than just eating them, of course - I recalled that as a child my favorite was my mother's mini peach turnovers. I think I liked the size the most. It always made me feel special to have my very own little pie. And when no one was looking, I would sneak a second little pie to hide and savor later. It has been years since I've had one, but I can still remember how good they tasted. My mother fried them, but in an attempt to spare the calories, mine are baked. However, I am ashamed! Some traditions - no matter how fattening - should never die.
Mini Peach Turnovers Recipe
(Makes 8)
Ingredients
2 pounds peaches, peel and sliced
1/4 cup light brown sugar
2 tablespoons cornstarch
1 teaspoon cardamom
1 tablespoon peach schnapps
pinch of salt
1 tablespoon butter
1/4 cup milk
1 tablespoon extra fine sugar
pastry dough (approximately two 9-inch rounds)
Preparation
Preheat oven to 400 degrees. Combine peaches, sugar, cornstarch, cardamom, schnapps, salt and butter in a medium sauce pan. Place pan over medium heat and cook until sugar is dissolved, approximately 5 minutes. Remove from heat and let cool.
Roll out pastry dough, and using a large cookie/pastry cutter, cut out 8 rounds - approximately 5-inches in diameter.
Spoon the peach mixture onto one side of each round, leaving about a half-inch from the ends to allow for crimping. Fold the dough over and crimp the edges using a fork or pastry wheel. Place on a parchment-lined baking sheet. Brush the tops with milk and sprinkle with sugar.
Bake for 20-25 minutes, until golden brown on top.
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