Piemontese Peach Gratin Recipes
PROVENCAL SPINACH GRATIN
There are a few versions of spinach gratin in Provence (there it is called a tian). This one is all about spinach - no eggs or cheese, just spinach and lots of garlic, a bit of flour to absorb moisture and hold everything together, and bread crumbs to make the top nice and crisp.
Provided by Martha Rose Shulman
Categories dinner, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees. Oil a 2-quart baking dish or gratin and rub with a cut side of one of the garlic cloves before you chop the garlic.
- Steam the spinach above an inch of boiling water for 2 to 3 minutes, until it is wilted. You will probably have to do this in batches. I like to use a pasta pot with an insert for steaming spinach, as I can get a lot of it into the insert. Rinse briefly with cold water, squeeze gently (you don't have to squeeze dry) and chop.
- In a large bowl, toss together the spinach, 2 tablespoons of the olive oil, garlic, salt and pepper, flour, milk and parsley. Spoon into the gratin dish in an even layer. Sprinkle the bread crumbs over the top and drizzle on the remaining tablespoon of olive oil.
- Place in the oven and bake for 20 to 30 minutes, until the top is browned and the mixture is sizzling. Serve as a starter or a side.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 9 grams, Carbohydrate 19 grams, Fat 12 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 888 milligrams, Sugar 3 grams
PECHE ALLA PIEMONTESE
Steps:
- Preheat the oven to 350 degrees.
- Rinse, halve and stone the peaches. Puree 2 of the peaches in a food processor. Place the puree in a bowl add the sugar, crushed macaroons and the egg yolk. Cover each peach halve with this filling and place the peach halves in a buttered baking dish. Sprinkle the remaining butter over the peaches and bake for about 45 minutes. Serve hot or cold, with or without heavy cream.
- Preheat oven to 375 degrees and set rack at middle level in oven.
- Break the almond paste into 1-inch pieces. In the bowl of a mixer, combine almond paste, and sugars. With the paddle attachment, mix on the slowest speed to crumble together, paste and sugars. Pour in the egg whites in 3 to 4 additions, beating well between each addition. Scrape down the bowl frequently as you are adding the egg whites.
- If possible, leave time to pack the macaroon paste into a plastic container and allow it to age overnight in the refrigerator before baking.
- Use a plain tube with a 1/2 to 3/4-inch opening (Ateco #7 or #8) to pipe 3/4 to 1-inch macaroons on parchment or waxed paper lined cookie trays. Leave 1-inch around each macaroon.
- Moisten the surface of the macaroons with a wet towel and sprinkle with granulated or confectioners' sugar. Bake immediately for 15 minutes to 20 minutes, until thet are well puffed and golden. Cool the macaroons. When cool, remove them from paper by turning paper over and moistening the back of the paper, then peel it off.
- Yield: 34 cookies
PEACHES & CREAM GRATIN
I had some ladies over for lunch last summer and I made this for dessert. It was so easy to make and perfect for the lovely summer day. Just keep an eye on it when you are broiling it. It will probably take longer than the 2 minutes in the recipe.
Provided by bert2421
Categories Dessert
Time 17m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Peel, slice and arrange peaches in a 6-cup baking dish (preferably an oval gratin dish), sprinkling with lemon juice as you go.
- Whip cream; spread all over peaches.
- Sprinkle with brown sugar by putting it through fine sieve.
- Cover with plastic wrap and refrigerate overnight.
- Just before serving, broil about 4" below heat for about 2 minutes or until crispy golden on top.
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