Saturday, March 14, 2009

Fruit Love

Nectarine Turnovers

I had F. go to the store for me to buy some things, including nectarines. He brought back fruits that were as hard as a baseball and smelled... well, of nothing. I left them on the counter for a few days in the fleeting hope they would ripen and when they didn't, I knew I would be making fruit-something rather than eating them plain as planned.

So I let a sheet of puff pastry thaw from the freezer.

Began a caramel sauce (1/2 C of water to 1 C of sugar... letting it cook alone without stirring for 15 minutes or until golden) as if making a tart tatin or something.
Instead of arranging the fruit prettily about as in a tart tatin, I added the peeled and chopped nectarine and let it cook in the caramel sauce for about ten minutes.
The fruit released a lot of juice, so I found it much too liquidy to put all in the puff pastry. So I strained the caramel/fruit mixture and reserved the caramel.
Then, I added the goozy fruit mixture to the middle of the pastry, brushed the sides with butter and folded them up, rolling together the ends where I could.
I brushed them with butter, and put them in a 350 oven for 15 minutes - they emerged looking very edible.

With some ice cream and the reserved caramel sauce all over ... even more edible

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