Piemontese peach gratin

Yield: 4 servings

Measure Ingredient
3 pounds Very ripe peaches, peeled,
Pitted and sliced
2 tablespoons Water
½ teaspoon Almond extract
Sticks unsalted butter
½ cup Sugar
½ cup Ground Amaretti (Italian
2 cups Flour
6 Individual gratin dishes,

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.


All recipes courtesy of Nick Malgieri

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