| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Chicago | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Light brown sugar |
| 1/2 | c | Granulated sugar |
| 1/2 | c | (1 stick) unsalted butter; melted |
| 1/2 | c | All-purpose flour |
| 1/4 | c | Toasted blanched almonds; finely ground |
| 1 | pn | Salt |
| 5 | c | Sliced fresh peaches |
| 1 | Lemon ; Juice of | |
| 1/4 | c | Amaretto liqueur; optional |
| 1 | tb | Vanilla extract |
| 1 | ts | Ground cinnamon |
| Ice cream; optional | ||
| Mint sprigs for garnish |
INSTRUCTIONS
Chicago Tribune Preparation time: 35 minutes Cooking time: 45 minutes-1 hour Yield: 6 servings 1. Heat oven to 400 degrees. Butter six 5-inch ramekins or a medium casserole dish; set aside. 2. Combine sugars in a medium bowl; set aside 1/2 cup of mix for later use. To remaining sugar add melted butter, flour, almonds and salt and mix well. Set crumb mixture aside. 3. Combine peach slices in large bowl with lemon juice and amaretto, if using. Mix well. 4. Combine remaining 1/2 cup sugar mix, vanilla extract and cinnamon in a small bowl. Mix well. Stir into peach mixture. Transfer peaches to ramekins or casserole dish, sprinkling a little of crumb mixture in with fruit. Distribute remaining crumb mixture evenly over fruit. Set ramekins or casserole on sheet pan to catch spillovers; place on the lower rack of oven. 5. Bake until juices are bubbling from side of dish, top is browned and center is hot, about 45 minutes for ramekins or an hour for casserole. Cool on wire rack until just warm. Serve with ice cream. Garnish with mint sprig. Nutrition information per serving: Calories ...... 440 Fat ............ 19 g Cholesterol .. 45 mg Sodium ...... 50 mg Carbohydrates .. 68 g Protein ........ 3 g Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@aol.com on Aug 27, 1997
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