Bourbon Apple-Pear Turnovers with Brown Sugar Ice CreamBy: Rachel Hensley
Apple-Pear TurnoversMakes eight servings
- 1/3 cup sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 apples (peeled and chopped)
- 2 pears (peeled and chopped)
- 1/3 cup bourbon/whiskey of choice
- 1 package of frozen puff pastry, thawed
For the topping:
- 4 tablespoons melted butter
- 2 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
Chop apples and pears into 1/2" pieces and place in a small bowl with the whiskey. Soak for 10-20 minutes.
In a large bowl, combine the sugar, flour, and cinnamon; add apples and pears and toss to coat. [Note: drain excess whiskey from the fruit before adding unless you prefer the end result extra-boozey.] On a lightly floured surface, roll out each pastry sheet into a 12-inch square. Cut each into four squares.
Spoon around ½ cup of the apple/pear mixture into the center of each square; fold pastry square diagonally in half and press edges to seal. Place on parchment paper-lined baking sheet.
In a small bowl, combine the butter sugar and cinnamon, brush over each pastry. Bake at 400 degrees for 14-16 minutes or until golden brown. Serve warm with ice cream.
Brown Sugar Ice Cream
- 1 cup whole milk
- 3/4 cup brown sugar
- Pinch of salt
- 2 cups heavy cream
- 1 tablespoon vanilla
- 2 tablespoons bourbon/whiskey of choice
In a bowl, whisk together milk, brown sugar, and salt until sugar is dissolved. Beat in heavy cream and vanilla.
Chill for at least 1 hour.
Add chilled mixture to ice cream maker and churn according to directions. Once churned, cover and freeze two hours or until firm.