| 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 | t | Fresh lemon juice |
| 4 | t | Firmly packed light brown |
| sugar | ||
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 3585
Calories From Fat: 1774
Total Fat: 198.8g
Cholesterol: 1301.4mg
Sodium: 1846.3mg
Potassium: 4566.3mg
Carbohydrates: 260.6g
Fiber: 16.4g
Sugar: 90.1g
Protein: 195.7g