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1
FOR TOPPING: Butter small cookie sheet.
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2
Stir sugar and water in heavy small saucepan over low heat until sugar dissolves.
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3
Increase heat and boil without sitrring until sugar turns deep golden brown, swirling pan occasionally.
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4
Mix in almonds.
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5
Immediately pour mixture onto prepared cookie sheet.
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6
Cool completely.
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7
Cut praline into 2-inch pieces.
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8
Finely grind praline in processor.
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9
(Can be prepared 2 weeks ahead.
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10
Refrigerate in airtight container.)
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11
Combine 1/2 cup praline and flour in processor (reserve remaining praline for another use.)
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12
Add butter to mixture in processor and cut in using on/off turns until crumbly.
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13
Set aside.
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14
FOR PEACHES: Stir sugar and water in heavy small saucepan over low heat until sugar dissolves.
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15
Increase heat and boil without stirring until sugar turns deep Immediately pour caramel into 9-inch diameter baking dish with 1 1/2 inch high sides.
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16
Carefully turn dish to coat bottom and sides with caramel.
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17
Let stand until caramel hardens.
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18
Preheat oven to 375F (190C).
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19
Blanch peaches in large pot of boiling water for 30 seconds.
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20
Transfer to bowl of cold 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.
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24
Cut each half into 4 wedges.
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25
Transfer to large bowl.
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26
Sprinkle cornstarch over peaches; toss gently.
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27
Arrange peaches atop caramel in dish.
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28
Sprinkle topping over.
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29
Bake until peaches bubble and topping browns, about 40 minutes.
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30
Cool until just slightly warm.
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31
Spoon into bowls.
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32
Top with ice cream and serve.
