MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Iron-Skillet Peach Crisp
Categories: Desserts, Fruits, Nuts, Citrus
Yield: 8 Servings

MMMMM--------------------------TOPPING-------------------------------
1 c All-purpose flour
2/3 c (packed) light brown sugar
1/2 ts Kosher salt
1/2 c Chilled unsalted butter; in
- pieces

MMMMM--------------------------ASSEMBLY-------------------------------
1 1/2 c Pecans
2 tb Unsalted butter; room temp
2 1/4 lb Peaches; in 1/2" wedges
1/3 c (packed) light brown sugar
1/4 c Granulated sugar
3 tb Fresh lemon juice
1/2 ts Garam masala
1/2 ts Kosher salt

TOPPING: Whisk flour, brown sugar, and salt in a medium
bowl. Rub in butter with your fingers until clumps form
and no dry spots remain.

ASSEMBLY: Preheat oven to 350+|F/175+|C.

Toast pecans on a rimmed baking sheet, tossing once, until
slightly darkened in color, 8-10 minutes. Let cool, then
coarsely chop.

Smear bottom and sides of a 10" cast-iron skillet with
butter. Toss pecans, peaches, brown sugar, granulated
sugar, lemon juice, garam masala, and salt in a large bowl
to combine. Transfer to skillet and crumble topping,
breaking up into large pieces, over filling.

Bake crisp until topping is golden brown and juices are
thick and bubbling around the edges, 25-35 minutes.

DO AHEAD: Crisp can be made 1 day ahead. Store lightly
covered at room temperature.

Ari Kolender; Leon's Oyster Shop, Charleston, SC

Bon App++tit | July 2015

Yield: 8 Servings

MM Format by Dave Drum - 05 September 2015

Uncle Dirty Dave's Archives

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Peach-Habanero Ice Cream
Categories: I scream, Dairy, Chilies
Yield: 3 Pints

1 c Whole milk
1 1/4 c Sugar; divided
ds Salt
2 lg Egg yolks; lightly beaten
2 c Heavy cream
2 ts Vanilla extract
1 1/2 c Peaches; half diced small,
- half pureed
2 tb Lemon juice
1 tb (to 2 tb) ground cinnamon;
- to taste
3 Orange Habaneros; minced

Mix the peach puree, peach pieces, lemon juice, cinnamon
and sugar. Let stand at least 2 hours or overnight.

Add minced orange habaneros to the peach mixture and let
that steep while you make the custard base for the ice
cream. (Makes about 3 cups)

Place milk in a small pan and heat over low heat until
bubbles form, and milk becomes hot; add 1/2 cup sugar and
salt, stirring to dissolve.

Remove from heat and add 1-2 tbsp of the hot milk to the
egg yolks, mixing well; add more milk to eggs and bring it
up to temperature.

Pour egg mixture back into pan and continue to cook over
low heat, stirring constantly, until it starts to thicken
and reaches 160øF/70øC (use a thermometer to measure),
about 10-12 minutes.

Place the pan in a sink or basin full of ice water to cool
down, continuing to stir.

When custard is just barely warm, stir in the cream and
vanilla.

Refrigerate mixture until ready to use.

Just prior to making, pour through strainer into the ice
cream maker and follow your appliances instructions for
operating.

Note: Due to differences in operating times on various
machines, that is not included in the prep time.

FROM: Jonathan Smilie | Chileheads Mailing List

Uncle Dirty Dave's Archives

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... How to survive Mercury Retrograde: Stop believing in Astrology.
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