Recipe

Peach Crisp With Warm Brandied Syrup Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 5 months ago This dessert is very versatile. Make it with nectarines if you wish.Refreshing,easy and pallete cleansing. Enjoy! Prep:10m Cook:45m Servings:8	Mystic_rive
	vegetarian times issue june 1 2004 p35

Does this look good? Yeah! / Nope

Fans

jett2whit

minitindel

fuzzy

victoriare

inmaculada

ahmed1

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

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Cinnamon-Walnut Topping

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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

Preheat oven to 350F.

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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To make Cinnamon-Walnut Topping:

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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.

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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Comments

minitindel 1 year, 5 months ago said:
I love peach cobblers and i know i will love this one extra brandy sauce please.......maybe i need a straw.........hahahahaha

fuzzy 1 year, 5 months ago said:
Delish but no brandy for me OR my kids. I'll make it without! thank you, MR.

jett2whit 1 year, 5 months ago said:
Sounds so good!

inmaculada 1 year, 5 months ago said:
I came across this recipe when I was at your homepage to thank you for your nice comments on my recipes, and I can not keep thinking about how sometimes it looks as if two people are "connected" and have similar ideas on doing something. I will explain myself:
Each Saturday morning here, in Cala Ratjada, it is held a small market with fresh produces of the local farmers and there I´ve already bought two hours ago 1 Kg (2 pounds) each of apricots and peaches (I also bought 1 Kg of the small local and delicious strawberries and 2 Kg of beautiful fresh cherries, now in plenty season).
The matter is that I arrived home with soooo much fruit and I was thinking on what to do with it as we are just 3 people at home, but my daughter who is at the University during the week is coming home for the weekend and she LOVES pies. The fact is that although I DO LOVE pies also, I would rather do something little lighter since here the Mediterranean Summer is arrived and it is hot weather outside, you know... thank God we have the beach at 5 minutes walking from our house.
Then I saw this recipe of yours, lighter than a pie and perfect for my delicious peaches. Soooo many thanks. I do not bake cobblers or crisps very often as I tend to stuck to the pies, but I think they´re so lovely as pies.
So, all this just to tell you thanks again for your comments and rating on my recipes and for this wonderful recipe. I´m coming to the kitchen right now to fix lunch (here is 11.50 am and we use to have lunch about 13.30 pm, so I think I have enough time for baking the crisp.
I will tell you how it turns and I will try to take some pictures (sometimes I hardly have enough time to get my camera after cooking when my family is around the kitchen waiting to eat...)
My best wishes for you and your loved ones.
Inmaculada, aka Adi.

ahmed1 1 year, 5 months ago said:
Thanks a lot JM for sharing this one with us.

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