Restaurant Recipes
Jilly's Cafe Peach Bonbons
Yield: 6 servings
Ingredients
Raisins
- 1/2 cup brandy or water
- 1/2 cup raisins
Filling
- 1 stick + 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
Bonbons
- 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
Instructions
Raisins
- In a saucepan, bring brandy or water just to a simmer and remove pan from heat.
- Add raisins and let stand, covered, for 30 minutes.
- Drain raisins, discarding liquid.
Filling
- In the 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 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 for 10 to 15 minutes more, or until a skewer pierces peach easily.
- Serve Peach Bonbons with whipped cream.
Attribution
Jilly's Cafe - Evanston, Illinois