Peach Caramel Crisp 
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You'll need a 9-inch oven-proof short-sided baking dish. 

Praline Topping: 

1/2 cup sugar 
3 T water 
1 cup sliced almonds, toasted 
1/2 cup all purpose flour 
5 T unsalted butter 

Peaches: 

1/2 cup sugar 
3 T water 
6 large ripe peaches, peeled, pitted, and cut into 8 wedges each 
2 T cornstarch 

Topping: 

Butter small cookie sheet. Stir sugar and water in heavy saucepan over low 
heat until dissolved. Increase heat and boil without stirring until sugar turns 
a dark golden color. Mix in almonds. Immediately pour mixture onto greased 
cookie sheet. Allow to cool completely. Crack into pieces and grind fine in a 
food processor. 

NOTE: You can prepare the praline ahead; store in an airtight container and
refrigerate up to two weeks. This recipe makes more praline than required 
for  one dish, so you can store it and make another crisp weeks later.  Make 
a double recipe and keep enough praline on hand for spur of the moment
baking! 

Set the oven for 375°. Combine 1/2 cup praline and flour in food processor.
Add cold butter and pulse on and off until mixture is crumbly. Set aside. 

In a heavy saucepan, stir sugar and water in heavy saucepan over low heat 
until dissolved. Increase heat and boil without stirring until sugar turns a dark
golden color. BE CAREFUL: IT'S HOT! Pour caramel into the baking dish,
turning dish to coat bottom and sides with caramel. Allow to harden. 

Sprinkle cornstarch over peaches, tossing gently to coat. Arrange peaches
over hardened caramel; distribute topping evenly over peaches. Bake about
40 minutes, until caramel bubbles and topping browns. Serve warm with 
vanilla ice cream. Serves six.
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Copyright 1996 Elizabeth Crane, ecrane@well.com