350g packet ready-rolled puff pastry
6 canned peach halves in natural juice, drained and sliced
200g tub full-fat cream cheese
1 tbsp soft light brown sugar
1 egg, beaten, to glaze
FOR THE SAUCE
85g/3oz golden caster sugar
100ml/3½fl oz sweet sherry
good-quality vanilla ice cream, to serve
Heat oven to 200C/fan 180C/gas 6. Cut the pastry into 6 x 15-18cm circles. Gently mix together the peaches and cream cheese, then spoon onto one half of each pastry circle. Sprinkle over the sugar and divide the raspberries between each. Dampen the edges and fold over, then pinch the edges to seal and crimp.
Brush each turnover with beaten egg, then bake for about 15 mins or until puffed up and golden brown.
Meanwhile, make the sauce. Put the sugar, 100ml water and sherry into a pan. Heat gently until the sugar has dissolved. Bring to the boil and cook for about 5 mins until the alcohol evaporates and becomes syrupy. Keep an eye on this as it must not burn.
When the turnovers have baked, serve with a drizzle of sauce and a scoop of ice cream.