Yield: 8 servings
|2 pounds||Ripe peaches; pitted, sliced|
|¾ cup||Packed light brown sugar|
|½ cup||Chopped pecans|
|½ cup||All-purpose flour|
|Ice cream for serving|
|2 teaspoons||Fresh lemon juice|
|½ teaspoon||Ground ginger|
|4 tablespoons||Unsalted butter; chilled, cut in 6 pieces|
1. Heat oven to 375 degrees. Have ready an 8- to 9-inch oval or square baking dish.
2. For fruit, toss ingredients together and transfer to baking dish.
3. For topping, combine brown sugar, flour, cinnamon and nutmeg in a small bowl. Cut butter into mixture with a pastry blender or two knives until the butter is the size of small peas. Sprinkle over fruit mixture.
4. Bake until fruit is tender and topping is golden, 35 to 40 minutes. Cool on wire rack. Serve warm with ice cream.
This felicitous pairing of two summer fruits is adapted from "The New Texas Cuisine" by Stephan Pyles. He suggests serving it with homemade ginger ice cream, or vanilla, strawberry or blueberry. From the Chicago Tribune, 7/22/93.
Shared on alt.creative-cook and alt.creative-cooking by Judi M.
Phelps. Submitted By MICHELLE HOWE On 09-13-95