Peach Turnovers

Directions

1. 1
   Peel the peaches, cut in half, and remove the pits.
2. 2
   Cut each peach half into 1/2-inch-thick wedges.
3. 3
   Place the sugar and water in a large saute pan over medium heat and cook for 10 to 15 minutes, or until the sugar is golden brown.
4. 4
   Do not stir the sugar and water mixture.
5. 5
   Stirring after the sugar is melted can cause the sugar to crystallize (become grainy).
6. 6
   If the sugar becomes crystallized, there is no way remelt it, you have to throw it away and start over.
7. 7
   Preheat the oven to 350F.
8. 8
   Lightly butter or spray a baking sheet.
9. 9
   Add the peach wedges to the sugar and stir until the peaches are coated with the sugar.
10. 10
    Cut the vanilla bean open lengthwise and scrape out the seeds with the knife.
11. 11
    (If you are using the vanilla extract, add it after the pan has been taken off the heat.)
12. 12
    Add the seeds and bean to the pan and cook, stirring occasionally, for 5 minutes.
13. 13
    Remove the pan from the heat and let it cool slightly.
14. 14
    Strain through a fine-meshed sieve, reserving the liquid and the peaches and discarding the vanilla bean.
15. 15
    Unfold the puff pastry sheets and cut them in thirds lengthwise and widthwise, forming 9 squares from each sheet.
16. 16
    Place 1 or 2 peach slices in the center of each pastry square and fold the squares in half diagonally, pressing firmly on the point to seal the front of the turnovers.
17. 17
    Place the turnovers on the baking sheet.
18. 18
    In a small bowl, beat the egg with a fork and brush over the turnovers.
19. 19
    Bake them for 15 to 18 minutes, or until golden brown.
20. 20
    Meanwhile, place the sugar back in the pan and cook over medium heat for 5 minutes, or until it begins to simmer.
21. 21
    Remove the pan from the heat.
22. 22
    Add the cream and stir until well combined.
23. 23
    Place 2 or 3 turnovers in the center of each plate and drizzle the sauce over the turnovers and around the plate.