1/4 cup sugar
If you still haven't conquered your fear of pastry dough, phyllo might be the answer to your woes.This is the perfect recipe to highlight fresh peaches from Ontario which are in abundance this week and dirt cheap! Now that you've saved on the peaches; go directly to your liquor cabinet to bring your recipe up a notch, by adding liqueur to your cooked peaches. To enhance the flavour of those sun kissed peaches, my preference would have been a generous amount of peach schnapps, and reminisce about all the fuzzy navels downed during the 1980's, when the drink was so popular and fashion so bad. Anyway I used Triple Sec, an orange liqueur which I had on hand and compliments the flavour of the peaches.
2 cups peach slices
1 tablespoon cornstarch (dissolved in 2-3 tablespoons orange juice)
1/4 cup orange juice
1/4 cup Triple Sec (orange liqueur)
1/2 cup almonds slices toasted
8 sheets of phyllo dough
1/4 cup melted butter
3 tablespoons almond slices for garnish not toasted)
Turbinado sugar for garnish
butter for topping
Place the peeled peach slices, the sugar and the 1/4 cup of the orange juice in a saucepan and cook the for 10 minutes. Add the cornstarch and continue cooking for an additional 1-2 minutes, to allow the juice to thicken. Remove from the heat and stir in the Triple Sec. Set aside.
On a cookie sheet, lined with parchment paper, place a sheet of phyllo dough and brush with some of the melted butter. Cover the remaining phyllo dough with a tea towel to prevent it from drying. Place a second sheet of phyllo dough on top of the buttered sheet and proceed to butter the sheet. Continue layering and buttering each sheet until you have eight buttered layers in all.
Spoon the peaches slices and top with the almonds, along the width edge of the phyllo dough (2" from the top) and leave a 2" border on each of the longer sides. Starting at the peach filling end of the dough, roll up gently into a jelly roll shape, and fold both ends under the dough. Brush the top with melted butter.
Bake in a preheated 375º F oven for 20 minutes. Remove from the oven and garnish the top with almonds and turbinado sugar. Place several thin slices of butter on top of the almond/sugar garnish and return to the oven and bake an additional 5 minutes to toast the almonds. Slice with a serrated knife. Delicious served with ice cream.