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Ingredients |
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| 1 |
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cup flour |
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1/4 |
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cup powdered sugar |
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1/4 |
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cup chopped pecans, toasted |
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| 2 |
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tablespoons minced
crystallized
ginger |
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1 1/2 |
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teaspoons cinnamon, divided |
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| 1/2 |
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cup plus 2 tablespoons softened
butter, divided |
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| 4 |
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firm California peaches, pitted
and cut 8 slices, each |
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| 1 |
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tablespoon brown sugar |
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| 8 |
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small scoops vanilla bean ice cream
(optional) |
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Preparation
Preheat
oven to 325°F and lightly butter a loaf pan.
Stir together flour, powdered sugar, pecans, crystallized
ginger and 1 teaspoon cinnamon. Add in 1/2 cup butter
and mix well to form a soft dough. Press into the
bottom of prepared pan and bake for 25 minutes. Set
aside to cool, then break into a rough crumble, leaving
some larger and smaller pieces. Melt remaining butter
and cinnamon in a large bowl in the microwave. Toss
fruit in butter mixture then grill over high heat
for about 1 to 2 minutes on each side to lightly
brown. Remove from grill. Place ice cream in bowls
and top with warm fruit and sprinkle with crumbled
shortbread.
Prep
time: 15 minutes
Cook time: 25 minutes
Makes
8 servings
Nutritional
analysis per serving: Calories: 260, Total Fat: 17g,
Saturated Fat: 9g, Trans Fat: 0g, Cholesterol: 40mg,
Sodium: 150mg, Carbohydrates: 26g, Fiber: 2g, Sugars:
11g, Protein: 3g, Vitamin A: 15%, Vitamin C: 6%,
Calcium: 2%, Iron: 6% |
This time of year in California peach, plum and nectarine country,
you can pretty regularly be slowed down by fruit. Sometimes it’s
a tractor easing down the road, carrying a trailer loaded with buckets
of sun-blushed peaches, just picked and headed to be packed…and
sometimes it’s cars slowing down to turn in to a roadside fruit
stand. Whatever the reason, it’s worth slowing down for a moment
on a hot summer day to enjoy a juicy, delicious California peach, plum
or nectarine.
