Brandied White Peaches & Raspberries
wrapped in Phyllo Dough
Serves 4
2 tablespoons unsalted butter
1 tablespoon sugar
2 white peaches, diced
1 cup peach brandy
1 package phyllo dough
Clarified unsalted butter1 and additional sugar
2 pints fresh raspberries
1/2 cup crushed graham crackers (optional)
Vanilla ice cream (optional)
1. In a medium-size skillet, caramelize butter and sugar to
a medium-brown color, stirring constantly for about one minute.
Add diced peaches and sauté to coat. Deglaze with 1/2 cup
of brandy. Immediately remove from fire. Strain peaches from
juice and set aside to let cool. Keep the juice since it will
be used as a base for the sauce.
2. Take a sheet of phyllo dough and lightly brush it with
clarified butter. Evenly sprinkle a small amount of sugar
over the entire sheet, cover with another sheet and repeat
the procedure until a thickness of four layers is reached.
Vertically cut this piece of layered dough into two sections,
right through the middle.
3. Place 1/4 of peach mixture on each square2 and
add 4-5 raspberries. Fold left and right sides of the square
a third of the way towards the middle, tucking in peaches
and raspberries as you go. Proceed by rolling a tight roll
away from you.
4. Preheat oven to 375 degrees F.
5. Repeat steps 1-3 until the desired number of rolls is reached.
6. Place rolls on parchment paper, bottom seam down (very
important, so rolls don't break open during baking). Bake
for approximately 30 minutes or until golden brown.
7. Meanwhile, in a saucepan, reheat the peach juice that was
set aside before and add remaining raspberries and peach brandy.
Cook for approximately 5 minutes. Strain and return the sauce
to the saucepan, cooking at medium heat and stirring occasionally.
Reduce until the sauce is a silky consistency, 10-15 minutes.
8. Slice rolls, drizzle with sauce and serve warm, with vanilla
ice cream if desired.
1For clarified butter, cut unsalted butter into 1-inch pieces and melt in a heavy saucepan over low heat. Remove pan from heat and let stand for 3 minutes. Skim froth and slowly pour butter into a measuring cup, leaving milky solids in bottom of pan. Discard milky solids and pour clarified butter into a jar or crock. Butter keeps, covered and chilled, for 1 month.
2If the peaches are very watery, sprinkle a few graham cracker crumbs onto the mixture before rolling. This will prevent the rolls from bursting during the baking process.
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