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1
Start with the caramel topping, that should be made in advance.
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2
Butter a small cookie sheet.
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3
Stir brown sugar and water in heavy small saucepan over low heat till sugar dissolves.
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4
Increase heat and boil without stirring till sugar turns deep golden, swirling pan occasionally.
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5
Fold in almonds.
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6
Immediately pour mix onto prepared cookie sheet.
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7
Cold completely.
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8
Cut caramel mix into 2-inch pcs.
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9
Finely grind praline in processor.
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10
Chill in airtight container.
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11
When youOre ready to cook, combine 1/2 c. caramel mix and flour in processor, reserving remaining mix for another time.
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12
Add in butter to mix in processor and cut in using on/off turns till crumbly.
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13
Set aside.
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14
Make the filling by stirring sugar and water in heavy small saucepan over low heat till sugar dissolves.
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15
Increase heat and boil without stirring till sugar turns deep golden, swirling pan occasionally.
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16
Immediately pour this filling into 9-inch diameter baking dish with 1 1/2-inch high sides.
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17
Carefully coat bottom and sides with filling.
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18
Let stand till caramel filling.
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19
Preheat oven to 375 degrees.
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20
Blanch peaches in large pot of boiling water for 30 seconds, then place them in a bowl of cool water using slotted spoon.
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21
Drain.
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22
Peel skin off peaches using small sharp knife.
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23
Halve and pit peaches, then cut peaches into 1-inch pcs.
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24
Transfer to large bowl.
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25
Sprinkle cornstarch over peaches; toss gently.
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26
Pour peaches atop filling in dish, and sprinkle crumbly topping over them.
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27
Bake till peaches bubble and topping browns, about 40 min.
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28
Cold till just slightly hot.
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29
Spoon into bowls.
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30
Top with ice cream and serve.
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31
Note: This tastes even better the second day!
