Friday, September 19, 2008

Unabashed Love: Caramel-Peach Crisps

I don't think I've been fair to Good Housekeeping's Quick 'n' Easy Cook Book. Several of the recipes have led me to snarkiness and derision. Not this one, though. No, this one? This one, I love. Unabashedly.
Caramel-Peach Crisp

1/4 cup syrup from peaches
2 tablesp. seedless raisins
1 No. 2 2 1/2 can cling-peach, pear, or apricot halves, drained
2 tablesp. brown sugar
3 tablesp. melted butter or margarine
1/3 cup brown sugar, packed
2 tablesp. broken pecans
2/3 cup corn flakes
Light cream

Preheat broiler 10 min., or as manufacturer directs. In shallow baking pan, place peach syrup, raisins, then peach halves, with cut sides up. Sprinkle on 2 tablesp. brown sugar; broil till bubbling and brown-tinged. Meanwhile, to butter, add 1/4 cup brown sugar, pecans, and corn flakes. Spoon into peach hollows. Return to broiler with heat turned off for at least 15 min. Serve warm, with cream, or vanilla or peach ice cream, a-la-mode-fashion. Makes 4 servings

Skillet-Glazed Peaches: In skillet combine syrup from peaches with 1/4 cup each granulated and brown sugar, and 2 tablesp. butter or margarine; bring to boil. Add peaches; simmer 30 min., basting often. Omit raisins and nuts. Serve warm, sprinkled with corn flakes. Makes 6 to 8 servings
Oh, hell, yes. I'm not much of a broiler person, mostly because our oven growing up didn't have a separate broiler, so I've only ever done this stovetop. And, OH, is it yummy. The corn flake topping seems like a cheesy addition, but it's just so delightful with caramelized peach juice and sweet fleshy peaches! Mmmm!!!

It's also very pretty, and very easy. I highly recommend this for a first dessert for newbie cooks.

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