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Peach Kuchen

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CATEGORY CUISINE TAG YIELD
Fruits, Dairy, Eggs Cakes & pie, Fruit 8 Servings

INGREDIENTS

1 1/4 c All-purpose flour
1/4 c Sugar
1/4 t Ground ginger
1/4 t Salt
1/8 t Cinnamon
1/2 c Unsalted butter
2 T Unsalted butter
8 Peaches, ripe
2/3 c Sugar
1/3 c Sour cream
2 Egg yolks
3 T All-purpose flour
1 1/2 t Vanilla extract

INSTRUCTIONS

Heat oven to 400°. Put flour, sugar, ginger, salt and cinnamon into
bowl of food processor fitted with metal blade. Process to mix. Cut
butter into small pieces and sprinkle over flour. Process until
mixture resembles course crumbs.  Refrigerate 1/2 cup of the crumb
mixture for topping. Pat remaining  crumb mixture evenly over a 10"
round tart pan with removable bottom.  Put pan onto baking sheet. Bake
until golden brown, about 20 minutes.  Remove from oven; cool on wire
rack.  Reduce oven temperature to 350°. Drop peaches into a large pot
of  boiling water for 30 to 60 seconds. Cool by running under cold
water.  Remove skin. Cut peaches in half and remove pits. Cut each hald
into  1/4" thick slices. Arrange slices over cooled crust.  Mix
remaining ingredients in medium bowl. Carefully pour over peaches.
Sprinkle with reserved crust. Bake until filling is set and crumbs are
slightly golden, about 40 to 50 minutes. Cool on wire rack. Seve warm
with whipped cream, if desired.  Recipe by: Contra Costa Times, 6/18/97
Posted to MC-Recipe Digest by Scott Saftler <ssaftler@bsla.com> on  Apr
06, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 370
Calories From Fat: 157
Total Fat: 17.9g
Cholesterol: 89.2mg
Sodium: 85.1mg
Potassium: 234.7mg
Carbohydrates: 50g
Fiber: 2.1g
Sugar: 31.6g
Protein: 4.2g


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