| 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
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