almonds, sliced and toasted
unsalted butter, chilled, cut into Â¼ inch cubes
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.
Immediately pour mixture onto prepared cookie sheet.
Cut praline into 2-inch pieces.
Finely grind praline in processor.
(Can be prepared 2 weeks ahead--keep refrigerated 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.
For peach filling: 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.
Blanch peaches in large pot of boiling water for 30 seconds.
Transfer to bowl of cold water using slotted spoon.
Peel skin off peaches using small sharp knife.
Cut each half into 4 wedges.
Transfer to large bowl.
Sprinkle cornstarch over peaches; toss gently.
Arrange peaches atop caramel in dish.
Bake until peaches bubble and topping browns, about 40 minutes.
Cool until just slightly warm.
Spoon into bowls, top with ice cream and serve.