Peach and Frangelico Gratin

"For World Tour II -Italy. Thought this dessert sounded wonderful during Peach Season. Recipe source: Bon Appetit (September 1986)"
 
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Ready In:
35mins
Ingredients:
7
Serves:
2
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ingredients

  • 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
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directions

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

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Reviews

  1. I used canned peaches and it was still great! I REALLY enjoyed this and cant wait to try with fresh. Wonderful dessert that is easy and quick to prepare.
     
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RECIPE SUBMITTED BY

<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
 
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