1/2 cup heavy cream
1/2 cup milk
1/2 teaspoon grated orange rind
3 large egg yolks
1/4 cup sugar
1 pound peaches,
1/2 cup raspberries
2 1/2 tablespoons sugar
1 teaspoon cinnamon
2 tablespoons flour
teaspoon fresh lemon juice
1 large egg white, whisked
1 package frozen
puff pastry (2 sheets)
Combine cream, milk, and orange
in heavy saucepan. Bring to simmer. Remove from heat and let steep for 15
minutes, covered. Whisk yolks and sugar. Gradually whisk warm milk mixture into
yolk mixture; return to saucepan. Cook over low heat until mixture coats the
back of a spoon, stirring constantly (do not boil).
Pour into bowl and
chill until cold, whisking occasionally.
Line a baking
sheet with parchment paper and spray with non-stick spray. Roll out one pastry
sheet to 14-inch square. Cut our 4 circles each measuring 5-inches in diameter.
Place circles on prepared sheet and cover with plastic. Repeat with remaining
pastry sheet. Place circles atop plastic on same baking sheet. Freeze 10
Toss peaches, raspberries, 2 1/2 tablespoons sugar, flour and
lemon juice. Roll out pastry circles to 7-inch diameter rounds. Place 1/4 cup
of fruit mixture in centre of each round. Gather dough atop fruit and twist and
pinch firmly to enclose completely.
Place on large baking sheet. Freeze
bundles for 15 minutes. Preheat oven to 400 degrees. Brush purses all over with
egg white, and sprinkle each lightly with sugar cinnamon mixture.
golden, about 20 minutes. Cool at least 10 minutes. Place 2 tablespoons sauce
in centre of each plate. Place one purse in centre and serve warm.