Peach Caramel Crisp
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Peach Caramel Crisp
  Peach  
Last updated 6/12/2012 12:48:53 AM. Recipe ID 10112. Report a problem with this recipe.
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      Title: Peach caramel crisp
 Categories: Desserts
      Yield: 6 Servings
 
MMMMM----------------------PRALINE TOPPING---------------------------
    1/2 c  Sugar
      3 tb Water
      1 c  Almonds - sliced, toasted
    1/2 c  Flour - all-purpose
      5 tb Unsalted butter - chilled,
           -cut into pieces

MMMMM--------------------------PEACHES-------------------------------
    1/2 c  Sugar
      3 tb Water
      6 lg Peaches - ripe
      2 tb Cornstarch
           Vanilla Ice Cream
 
  Calories     per serving:             Number of Servings: 6 Fat grams
  per serving:
  :           Approx. Cook Time: Cholesterol per serving: Marks:
  
  *DIRECTIONS*
  
  FOR TOPPING: Butter small cookie sheet. Stir sugar and water in heavy
  small saucepan over low heat until sugar dissolves. Increase heat and
  boil without sitrring until sugar turns deep golden brown, swirling
  pan occasionally.  Mix in almonds.  Immediately pour mixture onto
  prepared cookie sheet.  Cool completely. Cut praline into 2-inch
  pieces. Finely grind praline in processor. (Can be prepared 2 weeks
  ahead. Refrigerate in airtight container.) Combine 1/2 cup praline
  and flour in processor (reserve remaining praline for another use.)
  Add butter to mixture in processor and cut in using on/off turns
  until crumbly. Set aside.
  
  FOR PEACHES: Stir sugar and water in heavy small saucepan over low
  heat until sugar dissolves. Increase heat and boil without stirring
  until sugar turns deep golden brown, swirling pan occasionally.
  Immediately pour caramel into 9-inch diameter baking dish with
  1-1/2-inch high sides. Carefully turn dish to coat bottom and sides
  with caramel. Let stand until caramel hardens.
  
  Preheat oven to 375F.  Blanch peaches in large pot of boiling water
  for 30 seconds.  Transfer to bowl of cold water using slotted spoon.
  Drain. Peel skin off peaches using small sharp knife. Halve and pit
  peaches. Cut each half into 4 wedges.  Transfer to large bowl.
  Sprinkle cornstarch over peaches; toss gently. Arrange peaches atop
  caramel in dish. Sprinkle topping over.  Bake until peaches bubble
  and topping browns, about 40 minutes.  Cool until just slightly warm.
  Spoon into bowls. Top with ice cream and serve.
  




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Recipe ID 10112 (Apr 03, 2005)

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