peach caramel crisp

How To Make peach caramel crisp

• Step 1
  For topping: Butter small cookie sheet.
• Step 2
  Stir sugar and water in heavy small saucepan over low heat until sugar dissolves.
• Step 3
  Increase heat and boil without sitrring until sugar turns deep golden brown, swirling pan occasionally.
• Step 4
  Mix in almonds.
• Step 5
  Immediately pour mixture onto prepared cookie sheet.
• Step 6
  Cool completely.
• Step 7
  Cut praline into 2-inch pieces.
• Step 8
  Finely grind praline in processor.
• Step 9
  (Can be prepared 2 weeks ahead--keep refrigerated in airtight container.)
• Step 10
  Combine 1/2 cup praline and flour in processor (reserve remaining praline for another use.)
• Step 11
  Add butter to mixture in processor and cut in using on/off turns until crumbly.
• Step 12
  Set aside.
• Step 13
  For peach filling: Stir sugar and water in heavy small saucepan over low heat until sugar dissolves.
• Step 14
  Increase heat and boil without stirring until sugar turns deep golden brown, swirling pan occasionally.
• Step 15
  Immediately pour caramel into 9-inch diameter baking dish with 1-1/2-inch high sides.
• Step 16
  Carefully turn dish to coat bottom and sides with caramel.
• Step 17
  Let stand until caramel hardens.
• Step 18
  Preheat oven to 375.
• Step 19
  Blanch peaches in large pot of boiling water for 30 seconds.
• Step 20
  Transfer to bowl of cold water using slotted spoon.
• Step 21
  Drain.
• Step 22
  Peel skin off peaches using small sharp knife.
• Step 23
  Halve and pit peaches.
• Step 24
  Cut each half into 4 wedges.
• Step 25
  Transfer to large bowl.
• Step 26
  Sprinkle cornstarch over peaches; toss gently.
• Step 27
  Arrange peaches atop caramel in dish.
• Step 28
  Sprinkle topping over.
• Step 29
  Bake until peaches bubble and topping browns, about 40 minutes.
• Step 30
  Cool until just slightly warm.
• Step 31
  Spoon into bowls, top with ice cream and serve.
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