PRALINE TOPPING
1/2 cup sugar
3 tbsp water
1 cup almonds - sliced, toasted
1/2 cup flour - all-purpose
5 tbsp unsalted butter - chilled, cut into, pieces
PEACHES
1/2 cup sugar
3 tbsp water
6 large peaches - ripe
2 tbsp cornstarch
1 vanilla ice cream
A Recipe for
Peach Caramel Crisp
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
| Elizabeth Berry |
This Recipe for Peach Caramel Crisp is one of thousands in the Recipes-to-go Dessert Cookbook.
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
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I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
| Terri Guillemets |
When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
This is a recipe for Peach Caramel Crisp from the recipe cookbook of Recipes-to-go (Dessert)
My mother's menu consisted of two choices: Take it or leave it. |
| Buddy Hackett |
Food Tip |
I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli. |
| George Bush , U.S. president, 1990 |
Other things are just food. But chocolate's chocolate. |
| Patrick Skene Catling |
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
It is not necessary to advertise food to hungry people, fuel to cold people, or houses to the homeless. |
| J. K. Galbraith |
Calories per serving: Number of Servings: 6 Fat grams
per serving:
: Approx. Cook Time: Cholesterol per serving: Marks:
*DIRECTIONS*
FOR TOPPING: Butter small cookie sheet. Stir sugar and water in heavy
small saucepan over low heat until sugar dissolves. Increase heat and
boil without sitrring until sugar turns deep golden brown, swirling
pan occasionally. Mix in almonds. Immediately pour mixture onto
prepared cookie sheet. Cool completely. Cut praline into 2-inch
pieces. Finely grind praline in processor. (Can be prepared 2 weeks
ahead. Refrigerate in airtight container.) Combine 1/2 cup praline
and flour in processor (reserve remaining praline for another use.)
Add butter to mixture in processor and cut in using on/off turns
until crumbly. Set aside.
FOR PEACHES: Stir sugar and water in heavy small saucepan over low
heat until sugar dissolves. Increase heat and boil without stirring
until sugar turns deep golden brown, swirling pan occasionally.
Immediately pour caramel into 9-inch diameter baking dish with
1-1/2-inch high sides. Carefully turn dish to coat bottom and sides
with caramel. Let stand until caramel hardens.
Preheat oven to 375F. Blanch peaches in large pot of boiling water
for 30 seconds. Transfer to bowl of cold water using slotted spoon.
Drain. Peel skin off peaches using small sharp knife. Halve and pit
peaches. Cut each half into 4 wedges. Transfer to large bowl.
Sprinkle cornstarch over peaches; toss gently. Arrange peaches atop
caramel in dish. Sprinkle topping over. Bake until peaches bubble
and topping browns, about 40 minutes. Cool until just slightly warm.
Spoon into bowls. Top with ice cream and serve.
Bon Appetit, September, 1990.
Serves: 6
Peach Caramel Crisp Recipe brought to you by Recipes To-Go