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1
Peel the peaches, cut in half, and remove the pits.
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2
Cut each peach half into 1/2-inch-thick wedges.
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3
Place the sugar and water in a large saute pan over medium heat and cook for 10 to 15 minutes, or until the sugar is golden brown.
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4
Do not stir the sugar and water mixture.
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5
Stirring after the sugar is melted can cause the sugar to crystallize (become grainy).
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6
If the sugar becomes crystallized, there is no way remelt it, you have to throw it away and start over.
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7
Preheat the oven to 350F.
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8
Lightly butter or spray a baking sheet.
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9
Add the peach wedges to the sugar and stir until the peaches are coated with the sugar.
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10
Cut the vanilla bean open lengthwise and scrape out the seeds with the knife.
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11
(If you are using the vanilla extract, add it after the pan has been taken off the heat.)
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12
Add the seeds and bean to the pan and cook, stirring occasionally, for 5 minutes.
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13
Remove the pan from the heat and let it cool slightly.
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14
Strain through a fine-meshed sieve, reserving the liquid and the peaches and discarding the vanilla bean.
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15
Unfold the puff pastry sheets and cut them in thirds lengthwise and widthwise, forming 9 squares from each sheet.
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16
Place 1 or 2 peach slices in the center of each pastry square and fold the squares in half diagonally, pressing firmly on the point to seal the front of the turnovers.
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17
Place the turnovers on the baking sheet.
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18
In a small bowl, beat the egg with a fork and brush over the turnovers.
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19
Bake them for 15 to 18 minutes, or until golden brown.
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20
Meanwhile, place the sugar back in the pan and cook over medium heat for 5 minutes, or until it begins to simmer.
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21
Remove the pan from the heat.
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22
Add the cream and stir until well combined.
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23
Place 2 or 3 turnovers in the center of each plate and drizzle the sauce over the turnovers and around the plate.
