Home Party Dessert Recipe
4/18/2010
Peach Square
This recipe was taken from "Cook's Country".
1 1/2 cups all-purpose flour
1 3/4 cups sliced almonds
1/3 cup granulated sugar
1/3 cup packed light brown sugar
plus 1 T
1/2 t table salt plus a pinch
12 T cold unsalted butter, cut into 1/2"
1 1/2 lbs frozen peaches, partially thawed
1/2 sup peach preserves
1/2 t grated lemon zest
1 t fresh lemon juice
>how to make<
*Adjust oven rack to middle position and heat oven to 375 degrees.
*Line 13" x 9" baking pan with aluminum foil, allowing excess to overhang pan edges.
*Spray pan with cooking spray.
*Process flour, 1 1/4 cups almonds, granulated sugar, 1/3 cup brown sugar, and 1/2 t salt in food processor until combined, about 5 seconds.
*Add butter and pulse mixture until it resembles coarse meal, about twenty 1-second pulses.
*Transfer 1/2 cup flour mixture to small bowl and set aside.
*Press remaining flour mixture firmly and evenly into bottom of prepared baking pan.
*Bake until golden brown, about 15 minutes.
*Meanwhile, toss remaining 1 T brown sugar with reserved flour mixture. Set aside.
*While crust is baking, remove blade from food processor and wipe out workbowl.
*Pulse peaches and preserves in food processor until mixture has 1/4" chunks, about five 1-second pulses.
*Cook peach mixture in large nonstick skillet over high heat until thickened and jam-like, about 10 minutes.
*Off heat, add pinch salt, lemon zest, and lemon juice.
*Pour mixture over hot crust.
*Using fingers, pinch reserved flour mixture to create dime-sized clumps and sprinkle over peaches.
*Sprinkle remaining 1/2 cup almonds over top and bake until almonds are golden brown, about 20 minutes.
*Cool to room temperature, at least 2 hours.
*Using foil overhang, lift from pan and cut into 24 squares.
*Squares are best served on day they are baked because the crust can become soggy with time.
(To revive, simply place leftover squares side by side on a baking sheet and heat in a 350-degree oven until the bottoms are crisp, 10 to 12 minutes. Allow to cool back to room temperature before eating.)
-serves 24-
This recipe was taken from "Cook's Country".
1 1/2 cups all-purpose flour
1 3/4 cups sliced almonds
1/3 cup granulated sugar
1/3 cup packed light brown sugar
plus 1 T
1/2 t table salt plus a pinch
12 T cold unsalted butter, cut into 1/2"
1 1/2 lbs frozen peaches, partially thawed
1/2 sup peach preserves
1/2 t grated lemon zest
1 t fresh lemon juice
>how to make<
*Adjust oven rack to middle position and heat oven to 375 degrees.
*Line 13" x 9" baking pan with aluminum foil, allowing excess to overhang pan edges.
*Spray pan with cooking spray.
*Process flour, 1 1/4 cups almonds, granulated sugar, 1/3 cup brown sugar, and 1/2 t salt in food processor until combined, about 5 seconds.
*Add butter and pulse mixture until it resembles coarse meal, about twenty 1-second pulses.
*Transfer 1/2 cup flour mixture to small bowl and set aside.
*Press remaining flour mixture firmly and evenly into bottom of prepared baking pan.
*Bake until golden brown, about 15 minutes.
*Meanwhile, toss remaining 1 T brown sugar with reserved flour mixture. Set aside.
*While crust is baking, remove blade from food processor and wipe out workbowl.
*Pulse peaches and preserves in food processor until mixture has 1/4" chunks, about five 1-second pulses.
*Cook peach mixture in large nonstick skillet over high heat until thickened and jam-like, about 10 minutes.
*Off heat, add pinch salt, lemon zest, and lemon juice.
*Pour mixture over hot crust.
*Using fingers, pinch reserved flour mixture to create dime-sized clumps and sprinkle over peaches.
*Sprinkle remaining 1/2 cup almonds over top and bake until almonds are golden brown, about 20 minutes.
*Cool to room temperature, at least 2 hours.
*Using foil overhang, lift from pan and cut into 24 squares.
*Squares are best served on day they are baked because the crust can become soggy with time.
(To revive, simply place leftover squares side by side on a baking sheet and heat in a 350-degree oven until the bottoms are crisp, 10 to 12 minutes. Allow to cool back to room temperature before eating.)
-serves 24-
Labels: bar cookie recipe, peach dessert recipe, Square recipe
10/01/2009
Peach Crumble
Filling:
3 1/2 lbs. ripe but firm peaches
1/3 cup granulated sugar
1 1/4 t cornstarch
3-5 t fresh lemon juice
pinch salt
pinch ground cinnamon
pinch grounnd nutmeg
Topping:
1 cup all-purpose flour
1/4 cup and 1 T granulated sugar
1/4 cup packed brown sugar
1/8 t salt
2 t vanilla extract
6 T unsalted butter (soft)
1/2 cup sliced almonds
>how to make<
*Heat oven to 350 degrees.
(For the filling)
*Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times.
*Drain peaches in colander set over large bowl.
*Whisk 1/4 cup drained peach juice, cornstarch, lemon juice, salt, cinnamon, and nutmeg together in small bowl; discard excess peach juice.
*Toss juice mixture with peaches and transfer to 8" square glass baking dish.
(For the topping)
*While peaches are macerating, combine flour, sugars (reserving 1 T granulated sugar), and salt in work bowl of food processor; drizzle vanilla over top.
*Pulse to combine mixture, about five 1-second pulses.
*Add butter and half of nuts; process until mixture clumps together into large, crumbly balls, about 30 seconds, pausing halfway through to scrape down sides of work bowl.
*Sprinkle remaining nuts over mixture and combine with two quick pulses.
*Transfer mixture to parchment-lined baking sheet and spread into even layer (mixture should break up into roughly 1/2" chunks with some smaller, loose bits).
*Bake on middle rack until chunks are lightly browned and firm, 18 to 22 minutes.
(To assemble and bake)
*Grasping edges of parchment paper, slide topping over peaches and spread into even layer with spatula, packing down lightly and breaking up any very large pieces.
*Sprinkle remaining tablespoon sugar over top and bubbling around edges, 25 to 35 minutes.
*Cool on wire rack until warm, at least 15 minutes, serve.
-serves 4 to 6-
*This recipe was taken from "Cook's Illustrated".
Filling:
3 1/2 lbs. ripe but firm peaches
1/3 cup granulated sugar
1 1/4 t cornstarch
3-5 t fresh lemon juice
pinch salt
pinch ground cinnamon
pinch grounnd nutmeg
Topping:
1 cup all-purpose flour
1/4 cup and 1 T granulated sugar
1/4 cup packed brown sugar
1/8 t salt
2 t vanilla extract
6 T unsalted butter (soft)
1/2 cup sliced almonds
>how to make<
*Heat oven to 350 degrees.
(For the filling)
*Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times.
*Drain peaches in colander set over large bowl.
*Whisk 1/4 cup drained peach juice, cornstarch, lemon juice, salt, cinnamon, and nutmeg together in small bowl; discard excess peach juice.
*Toss juice mixture with peaches and transfer to 8" square glass baking dish.
(For the topping)
*While peaches are macerating, combine flour, sugars (reserving 1 T granulated sugar), and salt in work bowl of food processor; drizzle vanilla over top.
*Pulse to combine mixture, about five 1-second pulses.
*Add butter and half of nuts; process until mixture clumps together into large, crumbly balls, about 30 seconds, pausing halfway through to scrape down sides of work bowl.
*Sprinkle remaining nuts over mixture and combine with two quick pulses.
*Transfer mixture to parchment-lined baking sheet and spread into even layer (mixture should break up into roughly 1/2" chunks with some smaller, loose bits).
*Bake on middle rack until chunks are lightly browned and firm, 18 to 22 minutes.
(To assemble and bake)
*Grasping edges of parchment paper, slide topping over peaches and spread into even layer with spatula, packing down lightly and breaking up any very large pieces.
*Sprinkle remaining tablespoon sugar over top and bubbling around edges, 25 to 35 minutes.
*Cool on wire rack until warm, at least 15 minutes, serve.
-serves 4 to 6-
*This recipe was taken from "Cook's Illustrated".
Labels: baked fruit recipe, crumble recipe, frozen peach recipe, peach crumble recipe, peach dessert recipe
