Peach Melba Turnover Recipe

Courtesy of Pascal Meyes, Executive Chef at Hanners Restaurant, Peppers The Sands Resort

Ingredients

1 square of 10cm x 10cm puff pastry
1x 0.5 cm thick disc marzipan
6 fresh raspberries
1 peach
1 egg yolk
1 scoop vanilla ice cream
1 mint leaf

Marzipan
200g ground almonds
1 cup icing sugar mixture
1 egg white, lightly beaten

Raspberries Coulis

1 teaspoon rosewater
50g frozen raspberries
20ml Verjuice
Sugar syrup 

Method

1. Place the marzipan in the centre of the puff pastry.
2. Place 6 raspberries into marzipan.
3. Cut peach along the stone and place half of it with the flat side down onto raspberries.
4. Take the corners of the pastry and neatly fold upwards joining on top of the peach. 
5. Brush with egg yolk.
6. Bake by 180C, approx. 15 minutes or until golden.
7. Dice up left over peach and use as garnish.

Marzipan

1. Combine almonds and 3/4 cups of the sugar in large bowl; mix well.
2. Add egg white and rosewater; stir until a stiff dough forms.
3. Turn marzipan dough onto bench sprinkled with remaining icing sugar mixture.
4. Knead until dough is smooth and most of the sugar has been incorporated.
5. The dough should be easy to work with although slightly sticky.
6. Roll into 3 cm wide log, wrap in gladwrap and refrigerate until required.

Dried Raspberries

Dip 6 raspberries into sugar syrup and leave in an 80C oven until dry (approx. 8 hrs). 

Raspberries Coulis

1. Bring to boil and simmer until preferred consistency you like.
2. Mix and strain the pits out.