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Ingredients
- 1/2 c. light brown sugar
- 3 Tbsp. water
- 1 c. almonds sliced and toasted
- 1/2 c. all purpose flour
- 5 Tbsp. unsalted butter chilled and cut
- 6 lrg ripe peaches peeled and sliced
- 1/2 c. sugar
- 3 Tbsp. water
- 2 Tbsp. corn starch Vanilla ice cream to taste
Directions
- Start with the caramel topping, that should be made in advance. Butter a small cookie sheet. Stir brown sugar and water in heavy small saucepan over low heat till sugar dissolves.
- Increase heat and boil without stirring till sugar turns deep golden, swirling pan occasionally. Fold in almonds.
- Immediately pour mix onto prepared cookie sheet. Cold completely. Cut caramel mix into 2-inch pcs. Finely grind praline in processor. Chill in airtight container.
- When youOre ready to cook, combine 1/2 c. caramel mix and flour in processor, reserving remaining mix for another time.
- Add in butter to mix in processor and cut in using on/off turns till crumbly. Set aside.
- Make the filling by stirring sugar and water in heavy small saucepan over low heat till sugar dissolves. Increase heat and boil without stirring till sugar turns deep golden, swirling pan occasionally.
- Immediately pour this filling into 9-inch diameter baking dish with 1 1/2-inch high sides.
- Carefully coat bottom and sides with filling. Let stand till caramel filling.
- Preheat oven to 375 degrees. Blanch peaches in large pot of boiling water for 30 seconds, then place them in a bowl of cool water using slotted spoon. Drain. Peel skin off peaches using small sharp knife. Halve and pit peaches, then cut peaches into 1-inch pcs.
- Transfer to large bowl. Sprinkle cornstarch over peaches; toss gently. Pour peaches atop filling in dish, and sprinkle crumbly topping over them. Bake till peaches bubble and topping browns, about 40 min. Cold till just slightly hot. Spoon into bowls. Top with ice cream and serve.
- Note: This tastes even better the second day!
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