Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

PEACH-RASPBERRY BEGGARS PURSES

Serves: 8

Serves: 8
Preparation time: 40 minutes
Cooking time: 25 minutes
Total time:  1 hour 5 minutes

Ingredients

  • Sauce:
    1/2 cup heavy cream
    1/2 cup milk
    1/2 teaspoon grated orange rind
    3 large egg yolks
    1/4 cup sugar

    Filling:
    1 pound peaches, peeled, chopped
    1/2 cup raspberries
    2 1/2 tablespoons sugar
    8 teaspoons sugar
    1 teaspoon cinnamon
    2 tablespoons flour
    1/2 teaspoon fresh lemon juice
    1 large egg white, whisked
    1 package frozen puff pastry (2 sheets)

Preparation

  • For sauce:
    Combine cream, milk, and orange in heavy saucepan. Bring to simmer. Remove from heat and let steep for 15 minutes, covered. Whisk yolks and sugar. Gradually whisk warm milk mixture into yolk mixture; return to saucepan. Cook over low heat until mixture coats the back of a spoon, stirring constantly (do not boil).
    Pour into bowl and chill until cold, whisking occasionally.
    For filling:
    Line a baking sheet with parchment paper and spray with non-stick spray. Roll out one pastry sheet to 14-inch square. Cut our 4 circles each measuring 5-inches in diameter. Place circles on prepared sheet and cover with plastic. Repeat with remaining pastry sheet. Place circles atop plastic on same baking sheet. Freeze 10 minutes.
    Toss peaches, raspberries, 2 1/2 tablespoons sugar, flour and lemon juice. Roll out pastry circles to 7-inch diameter rounds. Place 1/4 cup of fruit mixture in centre of each round. Gather dough atop fruit and twist and pinch firmly to enclose completely.
    Place on large baking sheet. Freeze bundles for 15 minutes. Preheat oven to 400 degrees. Brush purses all over with egg white, and sprinkle each lightly with sugar cinnamon mixture.
    Bake until golden, about 20 minutes. Cool at least 10 minutes. Place 2 tablespoons sauce in centre of each plate. Place one purse in centre and serve warm.
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Peach-raspberry beggars purses

Add Comment

* Required information
1000
Is it true or false that green is a number?

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Fall food carousel

Winter   | Spring   | Summer