Broiled Peaches with Cookie-Crumb Topping (pareve or dairy)
Contributed by Eileen Goltz.

Ingredients 2 ripe peaches (about 1 pound), peeled, pitted, and cut into 1/4-inch-thick slices 2 teaspoons fresh lemon juice 4 teaspoons firmly packed light brown sugar 1 tablespoon margarine or butter, cut into bits about 1/4 cup coconut or almond macaroon crumbs whipping cream as an accompaniment

Instructions

In a bowl toss together the peaches, the lemon juice, and 1 tablespoon of the brown sugar and in a buttered flameproof baking pan large enough to hold the peaches in one layer broil the mixture about 6 inches from a preheated broiler for 5 to 7 minutes, or until the peaches are tender. In a small bowl combine the remaining 1 teaspoon brown sugar, the butter, and the macaroon crumbs and sprinkle the topping over the peaches. Broil the mixture for 1 to 2 minutes, or until the topping is pale golden. Divide the mixture between 2 dishes and serve it with the cream.

Serving Size

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .