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Upside-Down Ginger-Pecan Peach Pie https://www.metro.ca/userfiles/image/recipes/tarte-renversee-peches-pacanes-gingembre-5937.jpg PT15M PT25M PT40M
Lightly butter a loaf pan. Stir together flour, powdered sugar, pecans, crystallized gingerand 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.
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1 to 2 cups (250 to 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 1/2 tsp. (2 mL) cinnamon, divided 1/2 cup (125 mL) softened butter, divided 1 Tbsp. (15 mL) brown sugar 4 California peach, pitted and cut into 8 slices each 8 small scoops vanilla bean ice cream (optional)
Upside-Down Ginger-Pecan Peach Pie

Upside-Down Ginger-Pecan Peach Pie

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1
pie
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 to 2 cups
    (250 to 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
  • 1/2 tsp.
    (2 mL)
    cinnamon, divided
  • 1/2 cup
    (125 mL)
    softened butter, divided
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  • 1 Tbsp.
    (15 mL)
    brown sugar
  • 4
    California peach, pitted and cut into 8 slices each
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    3 L, BLUE PLUMS 1.5 L OR DILL CUKES 3 l PRODUCT OF ONTARIO, CANADA NO. 1 GRADE NECTARINES 2 l PRODUCT OF ONTARIO BLUE GRAPES 2 l PRODUCT OF ONTARIO, CANADA NO. 1 GRADE


  • 8
    small scoops vanilla bean ice cream (optional)
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Imprimer ma sélection

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.

Source : California Pêches – Prunes - Nectarines

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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