Jilly's Cafe Peach Bonbons
- 1/2 cup brandy or water
- 1/2 cup raisins
- 1 stick plus 2 tablespoons (10 tablespoons)
unsalted butter, softened
- 6 tablespoons granulated sugar
- 2 large eggs
cup coarsely chopped blanched almonds, toasted lightly
- 1/2 cup fine graham cracker crumbs
- 2 teaspoons rum
- 1 teaspoon vanilla extract
- 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
- 6 firm ripe peaches, halved and pitted
- 6 tablespoons granulated
- Accompaniment: whipped cream
- Raisins: In a saucepan, bring brandy or water just to a simmer and remove pan
- Add raisins and let stand, covered, for 30 minutes.
- Drain raisins, discarding
- Filling: In a bowl of an electric mixer beat together butter and sugar until
light and fluffy.
- Add a pinch of salt and eggs, one 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, for 1 hour, or until cold.
- Bonbons: Heat 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
- 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.
Source: Jilly's Cafe - Evanston, Illinois