/ Fruit Desserts
almonds, sliced and toasted
unsalted butter, chilled, cut into Â¼ inch cubes
1For topping: Butter small cookie sheet.
2Stir sugar and water in heavy small saucepan over low heat until sugar dissolves.
3Increase heat and boil without sitrring until sugar turns deep golden brown, swirling pan occasionally.
5Immediately pour mixture onto prepared cookie sheet.
7Cut praline into 2-inch pieces.
8Finely grind praline in processor.
9(Can be prepared 2 weeks ahead--keep refrigerated in airtight container.)
10Combine 1/2 cup praline and flour in processor (reserve remaining praline for another use.)
11Add butter to mixture in processor and cut in using on/off turns until crumbly.
13For peach filling: Stir sugar and water in heavy small saucepan over low heat until sugar dissolves.
14Increase heat and boil without stirring until sugar turns deep golden brown, swirling pan occasionally.
15Immediately pour caramel into 9-inch diameter baking dish with 1-1/2-inch high sides.
16Carefully turn dish to coat bottom and sides with caramel.
17Let stand until caramel hardens.
19Blanch peaches in large pot of boiling water for 30 seconds.
20Transfer to bowl of cold water using slotted spoon.
22Peel skin off peaches using small sharp knife.
24Cut each half into 4 wedges.
25Transfer to large bowl.
26Sprinkle cornstarch over peaches; toss gently.
27Arrange peaches atop caramel in dish.
29Bake until peaches bubble and topping browns, about 40 minutes.
30Cool until just slightly warm.
31Spoon into bowls, top with ice cream and serve.