peach caramel crisp

How To Make peach caramel crisp

• 1

  For topping: Butter small cookie sheet.
• 2

  Stir sugar and water in heavy small saucepan over low heat until sugar dissolves.
• 3

  Increase heat and boil without sitrring until sugar turns deep golden brown, swirling pan occasionally.
• 4

  Mix in almonds.
• 5

  Immediately pour mixture onto prepared cookie sheet.
• 6

  Cool completely.
• 7

  Cut praline into 2-inch pieces.
• 8

  Finely grind praline in processor.
• 9

  (Can be prepared 2 weeks ahead--keep refrigerated in airtight container.)
• 10

  Combine 1/2 cup praline and flour in processor (reserve remaining praline for another use.)
• 11

  Add butter to mixture in processor and cut in using on/off turns until crumbly.
• 12

  Set aside.
• 13

  For peach filling: Stir sugar and water in heavy small saucepan over low heat until sugar dissolves.
• 14

  Increase heat and boil without stirring until sugar turns deep golden brown, swirling pan occasionally.
• 15

  Immediately pour caramel into 9-inch diameter baking dish with 1-1/2-inch high sides.
• 16

  Carefully turn dish to coat bottom and sides with caramel.
• 17

  Let stand until caramel hardens.
• 18

  Preheat oven to 375.
• 19

  Blanch peaches in large pot of boiling water for 30 seconds.
• 20

  Transfer to bowl of cold water using slotted spoon.
• 21

  Drain.
• 22

  Peel skin off peaches using small sharp knife.
• 23

  Halve and pit peaches.
• 24

  Cut each half into 4 wedges.
• 25

  Transfer to large bowl.
• 26

  Sprinkle cornstarch over peaches; toss gently.
• 27

  Arrange peaches atop caramel in dish.
• 28

  Sprinkle topping over.
• 29

  Bake until peaches bubble and topping browns, about 40 minutes.
• 30

  Cool until just slightly warm.
• 31

  Spoon into bowls, top with ice cream and serve.
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