Peach Crêpes with Almond Praline
Published by Chronicle
The crunch of praline contrasts with juicy peaches and whipped cream cheese for a winning summertime dessert.
Makes8 crêpes; serves 4
Total Timeunder 2 hours
OccasionCasual Dinner Party, Cooking for a date
Taste and Texturecreamy, fruity, nutty, sweet
- Eight 6- or 7-inch dessert crêpes
- 1/3 cup granulated sugar
- 1/3 cup chopped almonds
- 1/3 cup (3 ounces) light cream cheese at room temperature
- 2 tablespoons powdered sugar
- 1 tablespoon amaretto or brandy, or ¼ teaspoon almond extract
- ¾ cup heavy (whipping) cream
- 3 peaches or nectarines, peeled, pitted, and diced
Prepare the crêpes.
To make the almond praline: In a small, heavy skillet over medium heat, heat the sugar until it melts. Add the nuts, shake to coat, and cook until the syrup turns a light amber color. Immediately pour onto a sheet of buttered aluminum foil; let cool. Chop finely or pulverize in a blender or food processor.
In a small, deep bowl, cream the cheese until fluffy. Beat in the sugar and amaretto, brandy, or almond extract. Pour in the cream and beat until stiff peaks form. Fold in two-thirds of the peaches. Reserve 2 tablespoons of the praline and fold in the remainder.
Spoon one-eighth of the peaches and cream on each crêpe and roll up. Spoon some of the remaining peaches alongside, and sprinkle with the reserved praline.
1998 Lou Seibert Pappas