Pewter Pot with Plate of Peaches, Prunes and Nut, Around 1728
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Frozen Peach Torte with Almond Crust



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Peaches and Cream
Peaches and Cream
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Frozen Peach Torte with Almond Crust

Bon Appetit August 1995

Bon Appetit - One Year Subscription 

2 cups whole almonds
1/3 cup (packed) golden brown sugar
1/4 cup all-purpose flour
Pinch of salt
6 tablespoons unsalted butter,
melted, cooled
4 tablespoons water
1 teaspoon unflavored gelatin
6 large egg yolks
1/3 cup granulated sugar
3 tablespoons kirsch
3 1/2 ounces white chocolate (such as
Baker's or Lindt), chopped
1 1/2 cups chilled whipping cream
1 cup finely chopped, pitted,
peeled peaches
4 peaches, peeled, thinly sliced
1/4 cup confectioner's sugar

Preheat oven to 375 degrees F. Coarsely chop nuts with brown sugar, flour and salt in processor. Add butter; process until nuts are finely chopped.
Press half of mixture over bottom of 9-inch-diameter springform pan with
2 3/4-inch-high sides. Press remaining half of mixture over bottom of
9-inch-diameter cake pan. Bake until crusts are golden, about 20 minutes. Transfer to racks; cool completely. Break crust in cake pan into crumbs.
Place 1 tablespoon water in small bowl. Sprinkle gelatin over; let stand
until gelatin softens, about 10 minutes. Whisk yolks, sugar, kirsch and 3 tablespoons water in medium metal bowl until blended. Set bowl over saucepan of simmering water, whisk constantly until mixture registers 160
degrees F. on candy thermometer, about 4 minutes. Remove bowl from
over water. Add gelatin, then white chocolate and whisk until gelatin dissolves and chocolate melts. Let stand until mixture is cool, but not set, whisking occasionally, about 10 minutes.
Beat cream in large bowl until soft peaks form. Fold yolk mixture into
cream. Spread 1/3 of mousse over crust in springform pan. Sprinkle half
of chopped peaches over. Sprinkle half of crumbs over peaches. Drop 1/3
of mousse by tablespoonfuls over peaches, spacing evenly. Spread mousse carefully over, covering crumbs. Sprinkle with remaining chopped peaches and crumbs. Carefully spread remaining mousse evenly over. Cover and freeze overnight. (Can be made 3 days ahead. Keep frozen.)
Mix peach slices and confectioner's sugar in medium bowl. Let stand 15 minutes. Using knife, cut around pan sides to loosen torte. Release pan
sides; transfer torte to platter. Arrange peaches in concentric circles atop torte. Let stand at room temperature 30 minutes and serve.

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