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La Belle Cuisine
Roasted Peaches with Amaretti Crumble
by Cindy Mushet
Bon Appetit August 2009
Bon Appetit - One Year Subscription
yield: 6 servings
"This rustic take on a peach crumble couldn't be easier: Halved peaches
are topped with a quick mixture that includes amaretti, almonds, butter,
flour, and sugar. The crunchy topping is a nice contrast to the warm,
tender peaches. "
5 amaretti cookies (Italian macaroons;
about 3/4 ounce total)
3 tablespoons whole natural almonds
2 tablespoons unbleached all purpose flour
1 1/2 tablespoons sugar
3 tablespoons chilled unsalted butter,
cut into 1/2-inch cubes
3 firm but ripe large peaches,
rinsed, wiped clean of fuzz,
Vanilla ice cream
Preheat oven to 350 degrees F. Butter 11x7x 2- inch glass baking dish. Combine cookies, almonds, flour, and sugar in processor. Using on/off
turns, process until cookies and almonds are coarsely chopped. Add 3 tablespoons chilled butter to processor. Using on/off turns, process
topping mixture until moist clumps form.
Place peach halves, cut side up, in prepared dish. Spread topping over
surface of each peach half (about 1 generous tablespoon for each),
pressing lightly to adhere and leaving 1/4-inch plain border.
Bake peaches until tender when pierced with knife and topping is
golden brown, about 35 minutes. Cool slightly. Transfer 1 warm
roasted peach half to each of 6 plates. Serve with scoop of vanilla
ice cream alongside.
Amaretto Peach Ice
Cherry and Peach
Peach and Blueberry Clafouti
Peach Cobbler, Old
Peach Cobbler, Rick Bayless's
Peach Shortcake, Grandma’s Perfect
Ruston Peach Crumb Pie
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