Jilly's Cafe Peach Bonbons
Source: Jilly's Café - Evanston, Illinois
1/2 cup brandy or water
1/2 cup raisins
In a saucepan, bring brandy or water just to a simmer and remove pan from heat. Add raisins and let stand, covered, 30 minutes. Drain raisins, discarding liquid.
Filling
1 stick plus 2 tablespoons (10 tablespoons)
unsalted butter, softened
6 tablespoons granulated sugar
2 large eggs
2/3 cup coarsely chopped blanched
almonds, toasted lightly
1/2 cup fine graham cracker crumbs
2 teaspoons rum
1 teaspoon vanilla extract
In a bowl of an electric mixer beat together butter and sugar until light and fluffy. Add a pinch of salt and eggs, 1 at a time, beating well after each addition, and beat in almonds, cracker crumbs, rum and vanilla extract until filling is just combined. Chill filling, covered, 1 hour, or until cold.
9 (17 x 12-inch) phyllo sheets cut in half
crosswise, stacked between 2 sheets of
wax paper, and covered with a dampened
kitchen towel
1 stick (1/2 cup) unsalted butter, melted
6 firm ripe peaches, halved and pitted
6 tablespoons granulated sugar
Accompaniment: whipped cream
Preheat oven to 350 degrees F.
Put phyllo sheet on wax paper and brush with some butter. Layer 2 more phyllo sheets over first in same manner and arrange peach half, cut side up, in center of phyllo.
Put about 1 tablespoon raisins in cavity of peach half and, using a small spoon, top with some filling. Arrange another peach half on top of filling, cut side down, and sprinkle with 1 tablespoon sugar.
Gather edges of phyllo together carefully, bunching up around peach, and press together to seal.
(Do not stretch phyllo as it will split easily.
) Brush bonbon all over with some remaining butter and arrange on a rack set on a baking sheet. Make 5 more peach bonbons in same manner with remaining phyllo sheets, butter, peaches, raisins, filling and sugar.
Bake bonbons in middle of oven for 20 minutes. Reduce temperature to 300 degrees F and bake bonbons 10 to 15 minutes more, or until a skewer pierces peach easily.
Serve Peach Bonbons with whipped cream.
Serves 6.
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