Peach Crisp With Toffee, Pecans & Amaretto |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Adapted from Nick's Bar & Fish House, New Buffalo, Michigan (published in Bon Appetit, August 2010). Serve with vanilla ice cream. Ingredients:
6 large peaches, peeled, halved, pitted, each half cut into 6 wedges (about 3 1/2 pounds) |
1/4 cup sugar |
1/4 cup amaretto |
2 tablespoons orange juice |
1 1/2 teaspoons freshly grated orange zest |
1 teaspoon freshly grated lemon zest |
1 cup toffee pieces (such as skor) |
1/2 cup chopped pecans |
6 tablespoons all-purpose flour |
4 1/2 tablespoons chilled butter, cut into 1/2-inch cubes |
Directions:
1. In large bowl, combine peaches, sugar, amaretto, orange juice, orange zest, and lemon zest. Toss to coat. Let stand at room temperature 30 minutes, tossing occasionally.
2. Preheat oven to 350°F
3. Place toffee bits, pecans, flour, and butter in a food processor. Using on/off turns, process topping until moist clumps form.
4. Divide peach mixture among six 1 1/4-cup ramekins. Place ramekins on baking sheet. Sprinkle topping over peaches in ramekins, dividing equally.
5. Bake crisps until juices bubble thickly and topping is crisp, about 1 hour.
6. Cool slightly. Serve with vanilla ice cream.
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