Caramelized Georgia Peach & White Chocolate Turnover with Southern Comfort & Praline Ice Cream

Submitted by Gregory Jolliff, executive chef at The Grille at Troon North Golf Club in Scottsdale, Ariz.

by C&RB Staff (editor@clubandresortbusiness.com)
November 2006
 

Makes 8 servings

Peach Turnover
Amt Ingredient
2 large peaches, sliced
1 tbsp. cornstarch
1/8 tsp. cinnamon
1/8 tsp. nutmeg
1 tbsp. brown sugar
1/2 oz. white chocolate, cut into small chunks
2 frozen puff pastry sheets
2 tbsps. sugar

Procedure:
• Preheat oven to 400 degrees.
• Combine peaches, cornstarch, brown sugar, cinnamon, nutmeg and brandy in a bowl.
• Butter a baking sheet and place peach mixture in the oven for about 5 minutes. Remove and cool.
• Roll out pastry on a lightly floured surface into a 12- by 9 inch rectangle.
• Evenly distribute peach mixture on to pastry dough and add white chocolate. Leave a 1 inch border, and lightly brush egg on border.
• Place remaining pastry sheet on top of peach mixture to enclose. Crimp edges with a fork. Cut small steam vents in top of turnover.
• Brush tops lightly with more egg and sprinkle with sugar.
• Bake on baking sheet until puffed and golden brown, about 20 minutes.
• Cool turnovers to warm. Used mold ring to cut out desired shape.

Pralines
Amt Ingredient
1 cup pecans (3 1/2 oz.), coarsely chopped
1 1/2 tsps. salt
1 cup sugar
Procedure:
• Stir together pecans and salt in a small bowl.
• Put a large sheet of foil on a work surface.
• Cook sugar in a heavy pan over moderate heat until it begins to melt.
• Continue to cook, stirring occasionally, until sugar turns to a golden caramel.
• Add pecans, stirring until coated well, spread on foil and cool completely, about 15 minutes.
• Peel praline off foil and rough chop with a large heavy knife.

Southern Comfort & Praline Ice Cream
Amt Ingredient
8 large egg yolks
2 cups whole milk
2 cups heavy whipping cream
1 tbsp. vanilla extract
1 cup sugar
2 oz. Southern Comfort

Pralines
Procedure:
• Whisk yolks and sugar in a medium bowl to blend.
• Bring milk and cream to a simmer in a heavy sauce pan.
• Gradually whisk hot cream mixture into yolk mixture; return custard to pan.
• Stir over medium heat until custard thickens enough to leave path on back of spoon when finger is drawn across, about six minutes ( do not boil).
• Immediately pour custard into large bowl; mix in vanilla and Southern Comfort.
• Refrigerate for about one hour, stirring occasionally.
• Process custard in ice cream maker according to manufacturer’s instruction. Transfer ice cream to large container and fold in praline, cover and freeze until firm.