| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | July 1991 | 1 | servings | |
INGREDIENTS
| 2 | Ripe peaches; (about 1 pound), | |
| ; peeled, pitted, and | ||
| ; cut into | ||
| ; 1/4-inch-thick | ||
| ; slices | ||
| 2 | ts | Fresh lemon juice |
| 4 | ts | Firmly packed light brown sugar |
| 1 | tb | Unsalted butter; cut into bits |
| 2 | Shortbread or butter cookies; crumbled (about 1/4 | |
| ; cup crumbs) | ||
| Heavy cream as an accompaniment |
INSTRUCTIONS
In a bowl toss together the peaches, the lemon juice, and 1 tablespoon of the brown sugar and in a buttered flameproof baking pan large enough to hold the peaches in one layer broil the mixture about 6 inches from a preheated broiler for 5 to 7 minutes, or until the peaches are tender. In a small bowl combine the remaining 1 teaspoon brown sugar, the butter, and the cookie crumbs and sprinkle the topping over the peaches. Broil the mixture for 1 to 2 minutes, or until the topping is pale golden. Divide the mixture between 2 dishes and serve it with the cream. Serves 2. Gourmet July 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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