Lyman Orchards

Lyman’s Peach Pecan Pocket

Ingredients:

4 Lyman peaches-sliced in half with pit removed

½ cup brown sugar

1 tsp vanilla extract

¼ tsp salt

¼ tsp nutmeg

½ cup chopped pecans

1 block Lyman’s homemade pie dough

1 whole egg

½ cup granulated sugar

Directions:

Combine the  brown sugar, nuts and spices in a small mixing bowl and set aside.  Preheat the oven to 350f. 

Roll out the pie dough to ¼ inch thickness. Cut into 6 inch squares.  Place a half peach pit side up on each square.  Fill each pit hole with the pecan sugar mixture.  Wrap the corners of the dough square over the top of each peach.  Whisk the egg and brush egg on each wrapped peach.  Then sprinkle with granulated sugar. Place the peaches on a greased baking sheet. Bake for 30 minutes until golden brown.  Served hot with ice cream.

Meet The Chef

At nine years old, Ben Gaffney asked if he could work alongside his father, a chef, at Congress Rotisserie in New Haven. The elder Gaffney put the boy to work washing dishes for two years, in the hope that it would discourage his interest in the restaurant business.

But a calling is a calling. Ben Gaffney has spent his life since then pursuing the wonders of food, bringing Middlefield along for the ride as chef at Lyman Orchards since 2017.
get to know chef ben

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