Preparation / Directions:
1. Whisk egg yolks lightly with sugar and vanilla in bowl; stir in cream and half-and half.
2. Pour into pastry-lined pie plate; bake in preheated 4250 F. oven 25 to 30 minutes, or until tip of knife inserted in center comes out clean. Cool on rack.
3. Chill at least 2 hours.
4. Just before serving, peel and slice peaches; arrange decoratively on pie.
5. Sprinkle with Praline Topping; serve at once.
Praline Topping Makes about 1/2 cup 1. Toast almonds in 350 F. oven until golden; set aside.
2. Bring water and sugar to a boil in small saucepan; cook until syrup turns a light nut brown, about 4 minutes.
3. Add toasted nuts; pour at once onto baking sheet.
4. When cold, break up the brittle, then pulverize in blender or food processor.
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