INGREDIENTS

INSTRUCTIONS

PRALINE TOPPING
PEACHES
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.
Bon Appetit, September, 1990.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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