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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
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From Traditional Home Magazine. To pit a peach, cut fruit in half along the crevice and gently twist halves apart. Pry pit from fruit with a teaspoon. Topping is optional, but makes the dish sublime. Suggestion: Make topping early in the day. Prep time includes chill times and optional crisp topping. Ingredients:
6 ripe peaches, small, halved and pitted (may be quartered) |
1 tablespoon sugar |
1/4 cup whipping cream |
1/4 cup honey |
2/3 cup butter, softened |
3 tablespoons honey |
3/4 all-purpose flour |
1/4 cup chopped almonds, toasted |
1/4 cup granulated sugar |
2 tablespoons brown sugar, packed |
1/4 cup quick-cooking rolled oats |
1/4 teaspoon ground cinnamon |
1/8 teaspoon ground ginger |
Directions:
1. Sprinkle cut sides of peaches with sugar; set aside.
2. In a chilled mixing bowl beat whipping cream until peaks just begin to form. Beat in honey. Continue beating until soft peaks form; set aside.
3. Place cut peaches on rack of grill directly over medium heat. Cover and cook for 8 minutes or until tender and slightly charred, turning once.
4. Place desired amount of peaches in a serving bowl and top with honey whipped cream and optional crisp topping.
5. Crisp Topping:.
6. Preheat oven 350 degrees. In a mixing bowl beat softened butter and honey until combined; Cover and chill at least 30 minutes or until firm. Can substitue 3/4 cup purchased honey butter.
7. In a medium bowl combine all-purpose flour, chopped toasted almonds, sugar, brown sugar, oats, cinnamon, and ginger. Cut in honey butter until clumps are pea-sized. Spread in 13x9x2 inch baking pan. Bake, uncovered, 15 to 20 minutes, stirring every 5 minutes or until topping is golden brown. Cool 30 minutes before using. Store leftovers in airtight container up to 5 days. Can serve over ice cream, yogurt or fresh fruit.
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