Cherry, Peach & Candied Pecan Crepe Casserole

Jeff shares his recipe at the Huntsville 2011 Girlfriends Getaway Weekend

Ingredients                                    Serves 8
Bing cherries, 398ml can, drain, save the juice
Sliced peaches, 796ml can, drain, save the juice
1 ½-cup cream cheese, room temperature
2 oz Frangelico      {Hazelnut Liqueur}
2 oz cherry brandy
¼-cup brown sugar
2-Tablespoon cornstarch
1/4 cup water
2-3 Tablespoons of cold water
12- 8 inch crepes (can be store bought or homemade)
1-cup pecans pieces
¼-cup butter
Cinnamon stick & grater
½-cup vanilla yogurt

Method
An 8 x8 x 3-inch deep square pan
Preheat oven to 350F
Make the cherry & peach sauces.
Make pecan sauce
Peach Sauce:
Open the canned peaches; strain the juice into a saucepan and put the peaches in a small bowl, set the bowl of peaches aside.  Put the saucepan of peach juice on the stove over medium heat, add the Frangelico to the peach juice, bring to a boil.  In a separate small bowl add 1 Tablespoon of cornstarch to 2-3 Tablespoons of cold water; stir to mix. 
Pour the cornstarch-water into the hot peach & Frangelico mixture; stir, add the sliced peaches and remove from heat.
Cherry sauce:
Use the same directions above to make the cherry sauce.  Use the cherry brandy instead of the Frangelico to make the cherry sauce.
Pecan topping:
In a heavy saucepan combine butter and brown sugar, stir until sugar dissolves; cook on medium high heat for approximately 1 minute. Carefully pour in 1/4-cup water allowing the mixture to come up to a low simmer*   Cook 3- 5 minutes. Add pecans, stir and remove from heat. Set aside.
* ‘Low simmer’ remains below the boiling point, but sometimes small bubbles may be around the edges.

Cream Cheese:
Place cream cheese in a mixing bowl and whip. (Cream cheese will be divided into 3 parts as the casserole is layered)

Assemble the casserole:
Place 4 crepes in the pan; follow with a one-third of the whipped cream cheese, grate a little cinnamon stick over the cream cheese, spoon two-thirds of the cherry sauce.
Lay another layer of crepes followed with one-third of the whipped cream cheese, grate cinnamon stick over the cream cheese, spoon in two-thirds of the peach sauce.
 Put the last layer of crepes over the peach sauce followed with the last third of the cream cheese; grate a little cinnamon stick over the cream cheese. 
Combine the last one-third of the 2 sauces (peach & cherry) and pour over the top.
Spoon the warm pecan sauce over the top of the casserole and bake, uncovered in preheated oven for 20 minutes. Carefully remove and cover the casserole then put it back in the oven and continue to bake for 25 minutes.  Remove casserole from oven and allow it to rest for 30-45 minutes.
 
Serve by putting a dollop of vanilla yogurt on each piece and garnish with fresh mint.



For many more of Jeff’s recipes visit www.jeffcooking.com