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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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PEACH RAISIN TURNOVERS This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Crawford Estate in Quinlan, Texas in 1982. The notation on card indicates this came from a Navy wife stationed on the same base in 1946. Ingredients:
3/4 cup seedless raisins |
6 tablespoons canned cling peach syrup |
1-1/2 teaspoons cornstarch |
3 tablespoons brown sugar |
1/2 teaspoon grated lemon rind |
1/8 teaspoon salt |
2 canned peach halves |
pastry |
Directions:
1. Rinse raisins then drain and dry on a towel and put through food chopper.
2. Blend syrup and cornstarch then combine with raisins, brown sugar, lemon rind and salt.
3. Bring to boiling over low heat then cook 2 minutes longer stirring constantly.
4. Cut peach halves into small cubes with scissors and add to raisin mixture.
5. Let filling cool while preparing and rolling the pastry.
6. Cut pastry into 4” squares then put 1 tablespoon filling on each pastry square.
7. Fold over to make a triangular turnover and press edges together with a floured fork.
8. Set turnovers on cookie sheet then bake at 425 for 15 minutes.
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