Pasta, Risotto and You

By Nancy Caivano


Peach Crumb Cake
with Cinnamon Glaze, and Dried Sour Cherry
and Pecan Frozen Custard

Serves 8—10


For cake:
1 cup all purpose flour
1/2 cup firmly packed brown sugar
3/4 stick (6 tbsp) unsalted butter, softened
1 tsp cinnamon
1 stick (1/2 cup) unsalted butter
2/3 cup granulated sugar
2 eggs
1 cup all purpose flour
3/4 tsp baking powder
1/2 tsp salt
3 large peaches
   (about 1-1/2 lb) thinly sliced

For glaze:
1/4 cup heavy cream
2 tbsp vanilla
1 cup sifted powdered sugar
1 tsp cinnamon

For frozen custard:
5 egg yolks
1/2 cup superfine sugar
2 tbsp vanilla extract
2 cups milk, scalded
1 cup dried sour cherries
   soaked 30 minutes in amaretto to cover
1 cup toasted chopped pecans


In a food processor combine 1 cup flour, the brown sugar, 3/4 stick of butter and cinnamon, and pulse until the topping is well combined and crumbly. Set aside.

Preheat the oven to 350 degrees F. Spray an 8" round or square baking pan well with cooking spray. In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy, then add the eggs, one at a time, beating well after each addition. Sift together into the batter, the flour, baking powder and salt. Beat the batter until it is just combined and spread it evenly in the pan. Arrange peach slices in slightly overlapping rows over the batter, and sprinkle the topping over them. Bake the cake in the preheated oven for 50 minutes to 1 hour, until a tester comes out clean.

Meanwhile, prepare glaze: In an electric mixer, combine heavy cream and vanilla at low speed. Sift together into the cream the powdered sugar and cinnamon. Mix on low speed until well combined. Set aside.

Prepare frozen custard: In a mixing bowl, beat the egg yolks with an electric mixer until foamy. Gradually add the sugar, beating until the mixture begins to thicken. Stir vanilla into the milk, then add the milk in a stream, stirring with a wooden spoon until well incorporated. Transfer the mixture to a heavy saucepan and cook over low heat until it thickens, stirring constantly. Transfer the custard to a metal bowl set over crushed ice and let it cool, stirring from time to time. Cover with plastic wrap and chill for 2 hours.

Drain the cherries, reserving the amaretto. Coarsely chop the cherries into small pieces. Add the cherries, toasted pecans, plus 1/2 cup reserved amaretto to the custard; stir well. Place the custard in the freezer for 15 minutes, stir, freeze for 15 minutes longer, stir, then leave in freezer until the frozen custard is firm.

Remove cake from the oven and let cool 30 minutes. Drizzle with glaze and serve warm with frozen custard.


Pasta Risotto and You


Pasta, Risotto and You Archive

This page created July 1999

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