6 large ripe peaches, peeled, pitted, and cut into 8 wedges
2 tablespoons cornstarch
Praline Topping: Butter a 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.
Immediately pour mixture onto greased cookie sheet.
Allow to cool completely.
Crack into pieces and grind fine in a
Heat the oven to 375 degrees F.
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 a 9-inch square baking dish, turning dish to coat
bottom and sides with caramel. Allow to harden.
Sprinkle cornstarch over peaches, tossing gently to coat.
peaches over hardened caramel; distribute topping evenly over peaches.
Bake for about 40 minutes, until caramel bubbles and topping browns.
Serve warm with vanilla ice cream.
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!