Peach Crisp with Crystallized Ginger and Pecans
Florida chef Oliver Saucy, who attended the 1995 Workshop, tosses the peaches in his fruit crisp with crystallized ginger—a nice touch. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Tapioca flour thickens the peach juices without making them cloudy or imparting a floury taste. If you can’t find it, purchase pearl tapioca and grind it fine in a spice mill or coffee grinder.
Recipe information
Yield
serves 8
Ingredients
Topping
Preparation
Step 1
Preheat the oven to 375°F.
Step 2
For the topping: In a bowl, combine the flour, sugars, and salt and mix well. Cut in the butter with two knives or a pastry blender or work it in with your hands until the mixture forms coarse clumps. Add the pecans.
Step 3
Cut an X in the rounded end of each peach. Blanch in boiling water for about 30 seconds, then transfer to ice water to chill quickly. Drain, and peel the peaches; the skin should peel back easily from the X. Cut the peaches into 1-inch-thick slices, then cut each slice in half crosswise.
Step 4
In a bowl, combine the peaches, sugar, flour, rum, and ginger. Stir gently with a rubber spatula to blend.
Step 5
Transfer the peaches to a 9 by 9 by 2-inch baking dish, spreading them evenly. Sprinkle with the topping. Set the pan on a baking sheet to catch any drips. Bake until the topping is browned and the juices are bubbling, 45 to 50 minutes. Let rest for at least 45 minutes before serving.
