Rosemary Mint Julep Pear Turnovers

   There is such a thing as being overly inspired.  The way these little pastries came about is crazy and comes from way too many sources.  But they are good!

   My friend, Sarina, said we should do a Disney Princess inspired dinner.  I thought it was a great idea but had no idea what to do.  I ran through the list of princesses in my head and couldn't settle on one.  Then I remembered seeing that The Princess and the Frog was available through Netflix Instant.  It is set in New Orleans/Southern Louisiana.  I know that food!  Done.  Crawfish stuffed mushrooms started the meal.  The lemon-thyme game hens and shrimp with stewed tomatoes over polenta comprised the main course. And rosemary mint julep pear turnovers rounded out the meal for dessert.

   Pies are popular in the south, especially fried pies.  I didn't want to fry them (but you could) so that is how the turnover came about.  Pears are in season-- pear turnover.  The mint julep portion evolved out of the mint that was already going into the pies and mint juleps, while most often associated with the Kentucky Derby, are an iconic Southern cocktail.  And the idea of rosemary mint... brace yourself, you are going to think I am insane... came from my shampoo.
   Yes: Suave Naturals Rosemary Mint.
   I may be the only person who smells her hair her just washed hair and thinks, "Hey, I should make this into a dessert!"

 

Rosemary Mint Julep Pear Turnovers
1 recipe single crust pie dough (below)
1/2 Tbsp butter
2 1/2 C diced pears
2 Tbsp sugar
1/4 tsp salt
1/4 tsp dried rosemary
1/4 C bourbon
1-2 tsp flour
1 heaping tsp mint jelly or 1 1/2 tsp fresh mint
1 egg, beaten
extra sugar (raw sugar if you have it)

   Cook 2 C of the pears in melted butter with the sugar, salt, and rosemary.  The pears will being to break down after about 5 min.
   Add bourbon to center of pan.  Flambe (This link is a really good flambe demo video from Alton Brown.)  Cook mixture for about 5 more minutes (until the consistency of applesauce.)  Transfer to a bowl.  While the filling is still warm, add the mint jelly.  It will melt in.  (If using fresh mint, allow mixture to cool first, then stir in mint.)  Add a little bit of flour to thicken filling.  The amount of flour will vary depending on how much water was released from the pears.  Fold in uncooked 1/2 C of pears  Cool.
   Roll out pie dough to 1/4" thick.  Cut out 5" circles.  Place about 1 Tbsp of filling in the center of each circle.  Fold over.  Crimp edges with a fork.  Cut a small vent in the top.  Brush with egg.  Sprinkle with sugar.
   Bake 350 deg F for 20-25 min on a lined baking sheet.
   Makes about 10 turnovers.

Single Crust Pie Dough 
1 1/4 C flour
1 Tbsp sugar
1/4 tsp salt
1/3 butter (diced and very cold!)
4-5 Tbsp ice cold water

Combine flour, sugar, and salt.  Add diced butter.  Using a fork or pastry cutter, cut butter into flour mixture until it resembles wet sand.  Add ice water (just the water, not the ice) 1 Tbsp at a time until dough just starts to come together. On a lightly floured surface, quickly knead dough (less than 1 minute.)  Wrap in plastic wrap and let it rest in the refrigerator for at least 30 min. (up to 2 weeks).
*You can use store bought pie dough.