Categories: Desserts 
      Yield: 6 servings 
  
------------------------------PRALINE TOPPING------------------------------ 
    1/2 c  Sugar 
      3 tb Water 
      1 c  Almonds - sliced, toasted 
    1/2 c  Flour - all-purpose 
      5 tb Unsalted butter - chilled, 
           -cut into pieces 
 
----------------------------------PEACHES---------------------------------- 
    1/2 c  Sugar 
      3 tb Water 
      6 lg Peaches - ripe 
      2 tb Cornstarch 
           Vanilla Ice Cream 
  
  Calories     per serving:             Number of Servings:   6 Fat grams per 
  serving:              Approx. Cook Time: Cholesterol per serving: Marks: 
   
  *DIRECTIONS* 
   
  FOR TOPPING: Butter small cookie sheet. Stir sugar and water in heavy small 
  saucepan over low heat until sugar dissolves.  Increase heat and boil 
  without sitrring until sugar turns deep golden brown, swirling pan 
  occasionally.  Mix in almonds.  Immediately pour mixture onto prepared 
  cookie sheet.  Cool completely.  Cut praline into 2-inch pieces. Finely 
  grind praline in processor.  (Can be prepared 2 weeks ahead. Refrigerate in 
  airtight container.) Combine 1/2 cup praline and flour in processor 
  (reserve remaining praline for another use.) Add butter to mixture in 
  processor and cut in using on/off turns until crumbly. Set aside. 
   
  FOR PEACHES: Stir sugar and water in heavy small saucepan over low heat 
  until sugar dissolves. Increase heat and boil without stirring until sugar 
  turns deep golden brown, swirling pan occasionally.  Immediately pour 
  caramel into 9-inch diameter baking dish with 1-1/2-inch high sides. 
  Carefully turn dish to coat bottom and sides with caramel.  Let stand until 
  caramel hardens. 
   
  Preheat oven to 375F.  Blanch peaches in large pot of boiling water for 30 
  seconds.  Transfer to bowl of cold water using slotted spoon. Drain. Peel 
  skin off peaches using small sharp knife.  Halve and pit peaches. Cut each 
  half into 4 wedges.  Transfer to large bowl. Sprinkle cornstarch over 
  peaches; toss gently.  Arrange peaches atop caramel in dish. Sprinkle 
  topping over.  Bake until peaches bubble and topping browns, about 40 
  minutes.  Cool until just slightly warm. Spoon into bowls. Top with ice 
  cream and serve. 
   
  Bon Appetit, September, 1990.