Peach Crisp With Warm Brandied Syrup |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This dessert is very versatile. Make it with nectarines if you wish.Refreshing,easy and pallete cleansing. Enjoy! Ingredients:
peach filling |
1 cup frozen white grape juice concentrate |
6 cups sliced freestone peaches, fresh or frozen |
1/3 cup unrefined cane sugar |
1/4 cup peach brandy, or 1 1/2 tsp. vanilla extract and 1/4 tsp. almond extract |
2 tbs. cornstarch |
2 tbs. cold water |
cinnamon-walnut topping |
1/2 cup whole wheat pastry flour |
1/4 cup toasted wheat germ |
1/3 cup unrefined cane sugar |
3 tbs. chopped walnuts |
1 tsp. ground cinnamon |
3 tbs. prune puree |
Directions:
1. Preheat oven to 350F.
2. To make Peach Filling: Heat frozen juice concentrate in a stovetop- and oven-safe 2-quart casserole over medium heat for 3 minutes. Add peaches, and reduce heat to low. Cook for 5 minutes, or until peaches soften. Add sugar, and stir to mix. Add peach brandy, and cook for 3 minutes, or until liquid has consistency of syrup. Turn off heat, and remove 11/2 cups of syrup, setting it aside in a small saucepan. Dissolve cornstarch in water, and stir into peaches.
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4. To make Cinnamon-Walnut Topping:
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6. Put flour, wheat germ, sugar, walnuts and cinnamon into a food processor, and pulse to mix. Add prune pur8Ee, and process until mixture has the consistency of a moist crumb. Sprinkle generously over filling.
7. Bake for 30 minutes, or until lightly browned. Bring reserved syrup to a boil over medium heat, stirring frequently. Cook down, and reduce syrup to about 1 cup. Spoon syrup over warm crisp, and serve.
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