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COOKING WITH GALA

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Roast Peaches With Candied Almonds and Vanilla Ice Cream 

Candied Almonds 
2 tablespoons butter 
3 tablespoons granulated sugar 
1 cup toasted chopped almonds 

Peaches 
1/4 cup butter 
1/4 cup granulated sugar 
5 large, perfect freestone peaches, pitted, peeled and halved 

French vanilla ice cream - 1/2 cup per serving 

For almonds, combine the butter and sugar in a frying pan and place over medium heat. When the butter starts to melt, add the almonds and cook, stirring until the almonds have browned, and the sugar and butter have made a clear syrup. This should take about 5 to 7 minutes. Spread out the almonds in a single layer on a sheet of aluminum foil and let cool.

For peaches, preheat the oven to 400. Grease a baking dish with butter and sprinkle it with half of the sugar, arrange the peaches cut-side down in a snug, single layer, dot with the remaining butter and sprinkle with the remaining sugar. 

Place in the oven and roast for 5 minutes, baste the peaches with the juices in the pan and return to the oven until the peaches are soft and easily pierced with a fork (about 5-7 minutes) longer, then remove and let cool for 15 minutes. 

To serve, place a scoop of ice cream on each serving plate, place a peach half alongside and sprinkle with candied almonds.  Serves 10