Peach Almond Slices Recipes

PEACH ALMOND CRISP

Steps:

• In a food processor, combine the first seven ingredients. Cover and process until crumbly; set aside., Place peaches in an 11x7-in. baking dish coated with cooking spray; drizzle with orange juice concentrate. Sprinkle with almond mixture. Bake at 400° for 20-25 minutes or until topping is golden brown. Serve warm with ice cream if desired.

ALMOND AND PEACH TOASTS

Steps:

• Put the almond butter and butter in a medium bowl and beat with a hand mixer on medium speed until light and fluffy, about 1 minute. Top each toast with some of the butter mixture, peach or nectarine slices, 1/2 teaspoon honey and some basil. Garnish the tartines with a sprinkle of Maldon salt, if desired, and serve.

PEACH-ALMOND CRISP

Steps:

• Preheat oven to 400 degree F.
• For topping, stir together brown sugar, rolled oats, 1/2 cup of the flour, and the 3 tablespoons granulated sugar in a medium mixing bowl. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Stir in almonds.
• For filling, stir together remaining flour, the 1/3 cup granulated sugar, the cinnamon, nutmeg, and ginger in a large mixing bowl. Add the peach slices and peach nectar or orange juice. Toss gently to coat.
• Transfer filling to an ungreased 3-quart rectangular baking dish. Sprinkle topping over the filling. Bake in preheated oven for 30 to 35 minutes or until fruit slices are tender and the topping is golden. Serve warm or at room temperature with ice cream.

PEACH & ALMOND SLICES

Steps:

• Heat oven to 220C/200C fan/gas 7. Unroll the pastry on a lightly floured surface and cut in half horizontally. Slice each half into 3.
• Lay the pastry sheets on a baking sheet. Use a knife to mark a 1cm border on each - be careful not to go all the way through. Prick inside the border with a fork, then brush all over with beaten egg.
• Bake for 10 mins until golden and slightly risen. Divide the marzipan equally between the pastry squares and fan out the peach slices on top, followed by a sprinkling of almonds.
• Put the slices back into the oven for 10 mins until they have puffed up and are golden. Serve with a dollop of crème fraîche.

ALMOND PEACH CRISP

Steps:

• Heat the oven to 375.
• Butter a 9" square baking pan.
• Combine the flour, 1/2 cup of the sugar, 1/4 tsp.
• of the nutmeg and the salt.
• Cut in the butter until the mixture is crumbly.
• Mix in almonds.
• Refrigerate.
• Peel the peaches and slice.
• Toss sliced peaches with the lemon juice, remaining 1/2 cup sugar and 1/4 tsp nutmeg, the cornstarch and almond extract.
• Put the peach mixture in the prepared pan and sprinkle crumb topping on top.
• Bake until top is golden and juices are bubbling, about 45 minutes.
• Serve warm or cold.