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SKILLET PEACH CARDAMOM AND PISTACHIO CRISP Recipe

Ingredients

How to make it

  • 1. FOR THE TOPPING: Pulse the bread in a food processor to coarse crumbs, 3 to 5 pulses; set aside. Toast the pistachios in a 12-inch nonstick skillet over medium heat until golden, 3 to 5 minutes. Stir in 1 tablespoon of the butter until melted. Stir in the bread crumbs and continue to cook, stirring constantly, until the crumbs are golden, 3 to 5 minutes (the smaller crumbs will brown more quickly).
  • 2. Turn the heat to low. Clear the center of the skillet and add the remaining 3 tablespoons butter, the brown sugar, cinnamon, nutmeg, and salt to the clearing. Cook, mashing the butter into the sugar, until melted and bubbly. Stir the sugar mixture into the pistachios and bread crumbs and continue to cook, stirring constantly, until the mixture is thoroughly coated and well toasted, 1 to 3 minutes longer. Spread the mixture out over a large plate to cool.
  • 3. FOR THE FILLING: Wipe out the skillet with a wad of paper towels. Add the frozen peaches, cardamom, granulated sugar, butter, and salt to the skillet, cover, and cook over medium-high heat until the peaches are thawed and have released their juices, 8 to 12 minutes. Reduce the heat to medium-low and continue to cook, covered, until the peaches are soft when poked with a fork, 8 to 12 minutes longer.
  • 4. Whisk the lemon juice and cornstarch together to dissolve the cornstarch, then stir the mixture quickly into the cooked peaches. Continue to cook, stirring constantly, until the liquid has thickened, about 1 minute. Off the heat, sprinkle the topping over the peaches and serve.

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choclytcandy Dallas, Dallas

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