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Peach and Frangelico Gratin

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“For World Tour II -Italy. Thought this dessert sounded wonderful during Peach Season. Recipe source: Bon Appetit (September 1986)”
READY IN:
35mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 34 lb peach, peeled, pitted and sliced
  • 2 12 tablespoons sugar
  • 1 tablespoon Frangelico
  • 1 12 tablespoons lemon juice
  • 14 cup butter
  • 12 cup breadcrumbs
  • 12 cup hazelnuts, ground and toasted

Directions

  1. In a large bowl combine first peaches, 1 1/2 tablespoon sugar, Frangelico and lemon juice and then divide between two gratin dishes.
  2. Preheat oven to 400 degrees F.
  3. In a saucepan melt butter. Remove from heat.
  4. Stir in 1 tablespoon sugar, breadcrumbs and nuts. Sprinkle over peaches.
  5. Bake for 15 minutes or until bubbly.

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