Upside-Down Ginger-Pecan Peach Pie
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 25 min |
| Total: | 40 min |
servings
| Category: | Desserts |
| Subcategory: | -- |
| Source: | California Peaches – Plums - Nectarines |
Recipe ingredients
- 1-2 cups (250-500 mL) flour*
- 1/4 cup (60 mL) powdered sugar*
- 1/4 cup (60 mL) chopped pecans, toasted
- 2 Tbsp.(30 mL) minced crystallized ginger
- 1 1/2 tsp. (7 mL) Irresistibles cinnamon*, divided
- 1/2 cup (125 mL) + 2 Tbsp. (30 mL)softened butter*, divided
- 1 Tbsp. (15 mL) brown sugar*
- 4 California peaches, pitted and cut into 8 slices each
- 8 small scoops vanilla bean ice cream (optional)
Preparation
Lightly butter a loaf pan. Stir together flour, powdered sugar, pecans, crystallized ginger
and 1 tsp. (5 mL) cinnamon.
Add in 1/2 cup (125 mL) butter and mix well to form a soft dough. Press into the bottom of prepared pan and bake for 25 minutes. Set aside to cool, then break into a rough crumble, leaving some larger and smaller pieces.
Melt remaining butter and cinnamon with brown sugar in a large bowl in the microwave. Toss fruit in butter mixture then grill over high heat for about 1 to 2 minutes on each side to lightly brown.
Remove from grill. Place ice cream in bowls and top with warm fruit and sprinkle with crumbled shortbread.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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