Loel's peach kuchen

Yield: 6 servings

Measure Ingredient
2 cups Flour
1 teaspoon Salt
¼ teaspoon Baking powder
1 cup Sugar
½ cup Unsalted butter
6 larges Peaches; peeled and sliced
1 teaspoon Ground cinnamon
1 cup Heavy cream
2 Egg yolks

Recipe by: Produce Pete's "Farmacopeia" - ISBN 0-688-12847-5 Preheat oven to 400 F.

Sift the flour with salt, baking powder, and ¼ cup of sugar. Add the butter and blend until the mixture looks like fine crumbs. Pour into a greased 8-inch square or 9-inch round baking pan, and lightly press the crumbs onto the bottom and sides of the pan.

Arrange peach slices over the pastry and sprinkle with the reamining sugar and cinnamon. Bake for 15 mins.

In the meantime, in a small bowl, whisk the heavy cream and egg yolks until well combined. Pour over the peaches and return to the oven for 30 mins.

Serve warm or cold with whipped cream if desired.

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