Peachy Boozy Turnovers

I'm making my adjustment back to the civilized (or so they say it is) world slowly.  After spending some time enjoying the peace and quiet of the Adirondacks, it's hard to dive back into the rat race.   I ran out to the farmer's market early this morning to pick up some lettuce (mine bolted) and corn, then ran home in record time.  I'm not ready to deal with traffic and people just yet.  My mind is stuck somewhere between a mountain lake and a field of wildflowers.

I've spent the day sorting through photos, catching up on my reading and generally wasting time.  I had a brief spurt of ambition and decided to check out the fridge.  Melissa stayed at our house and dog sat while we were away, so I hadn't emptied the fridge before our trip.  I had hoped that she used the produce I left behind.  I bought some very firm peaches the day before we left and I guess Melissa was not into peaches.  A peach dessert,  I thought to myself...but it has to be quick and easy with minimal oven time since the AC is running full blast.  Still in vacation mode, I decided to pair up the peaches with something boozy like bourbon.  Sure I thought, bourbon will do just fine...and so my easy, peachy, boozy turnovers were born.  Hmmm, right before we went away I made Apricot Riesling Jam,  I have chicken marinating in tequila and lime.  Do I see a trend here?

Spiced Peach and Bourbon Turnovers
Click here for printable recipe

Makes 4 turnovers

• 1/2 package frozen puff pastry (I used Pepperidge Farm)
• 4 ripe, but not soft, medium peaches
• juice of 1/2 a lemon
• 2 tablespoons brown sugar
• 3 tablespoons bourbon
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1 tablespoon instant tapioca
• 1 tablespoon cream or 1 egg white beaten with a little water to make a wash
• 1 tablespoon turbinado sugar

Take puff pastry out of freezer and thaw half the package according to directions.  (do not allow it to over-thaw and get warm)
Remove skin from peaches**
Cut peaches in half.  Slice each peach in four slices, then cut each slice in half (16 pieces per peach)

Over low heat, combine lemon juice, sugar, bourbon, cinnamon and ginger in a saucepan.  Heat until sugar is dissolved.
Add peaches and tapioca - toss to coat and heat for another 3-4 minutes stirring every 30 seconds to avoid sticking.  Remove from heat, remove from pan and cool for 20 minutes.

Preheat oven to 400 degrees
Line baking pan with silpat or parchment
Unfold thawed puff pastry on a lightly floured board.  Lightly roll over dough to smooth.  Cut dough in to 4 squares.  Transfer pastry squares to prepared baking sheet.

Divide peach filling among the four squares - placing filling on 1/2 of the square, if the square were divided into 2 triangles.
Fold the side of the dough without any filling over the filled side (forming a triangle)
Crimp edges with fork.

Brush top with cream or egg wash.  Sprinkle with turbinado sugar.
Bake 400 degrees for 20 minutes.
Cool for 15 minutes on rack and sprinkle with powdered sugar.
Turnovers are best eaten when the fruit is slightly warm and the pastry is nice and crisp.

* *To peel peaches- bring a small pot of water to a boil.  Cut an X in the bottom of the peaches.  When water is boiling gently, drop peaches in water, 1 or 2 at a time, for 30 seconds.

Remove from water and plunge into ice water for 30 seconds.  Repeat with remaining peaches.  Peel will come right off....no knife needed.