Piemontese peach gratin
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Very ripe peaches, peeled, |
| Pitted and sliced | ||
| 2 | tablespoons | Water |
| ½ | teaspoon | Almond extract |
| Topping: | ||
| 1½ | Sticks unsalted butter | |
| ½ | cup | Sugar |
| ½ | cup | Ground Amaretti (Italian |
| Macaroons) | ||
| 2 | cups | Flour |
| 6 | Individual gratin dishes, | |
| Buttered | ||
Directions
Preheat oven to 375 degrees and set a rack in the middle level. Toss peaches with water and extract and divide among the dishes. For the topping, melt the butter and stir in the remaining ingredients in order. Crumble the topping over the individual dishes. Bake the gratins about 30 minutes, until bubbling and the topping has colored.
Cool to room temperature and serve with whipped cream or Creme Fraiche.
COOKING LIVE SHOW #CL9186
All recipes courtesy of Nick Malgieri