This torte contrasts fruity, lightly spiced peaches against the deep flavor of toasted almonds — delicious. It can be made dairy or Pareve.
Frozen Peach and Toasted Almond Torte
Servings
16 Servings
Ingredients
- 1/2 cup sliced almonds
- 2 sleeves graham crackers crushed
- 8 tablespoon 1 stick butter or margarine, melted
- 6 large ripe yellow peaches halved with skin on and pits removed
- 1 cup brown sugar
- 2 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cardamom
- 1 cup heavy whipping cream or pareve whip
Instructions
- Lightly spray a 9 inch springform pan with removable sides with vegetable oil spray. Set aside. Preheat a heavy skillet on medium heat until hot. Add sliced almonds and stir frequently until almonds are fragrant and toasted. Remove almonds from hot skillet and allow to cool completely. Combine crushed graham crackers with melted butter and toasted almonds and mix well. Press half of mixture into the bottom of the springform pan to form an even layer and place the pan in the freezer to solidify. Set aside remaining crumbs.
- In the bowl of a food processor, place peach halves, sugar, lemon juice and spices. Process until the peaches are completely smooth, scraping down the sides of the bowl as needed. Meanwhile, in a large bowl beat the heavy cream or pareve whip until stiff peaks form. Add the pureed peach mixture to the heavy cream and whisk together to blend completely. Immediately pour the mixture onto prepared crust, then top evenly with remaining crumbs and return to freezer. Freeze until completely firm, at least 6-8 hours or preferably overnight. When ready to serve, allow to stand at room temperature for about 5 minutes, then slice using a heavy knife.
HI, this is from the author: Hi – to answer your questions:
1. Graham crackers, not saltines, were used in the recipe. They are sweet (not savory like saltines).
2. The crushed graham cracker quantity is about 1 1/2 cups. If the mixture seems too wet, add a bit more crushed crackers; if too dry, add 1 tbsp more melted butter or margarine at a time until the mixture holds together when squeezed.
3. Use a mixture of crushed GF graham crackers or equivalent and ground almonds or other nuts. See #2 for quantities.
Hatzlacha! Rachelle
Recipe sounds scrumptious. Some questions:
1. Did you use salted or unsalted saltines in the original recipe?
2. If following the substitute in the response below, what are the quantities in the crust recipe?
3. If someone is celiac what is a good substitute for the crackers & cookies and measurements for recipe?
Thanks
You can try making a crust of ground nuts (mixed with a bit of sugar to bind them), crushed KFP mandel cookies or a combination of both. In this case, prebake the crust at 350 for about 10 minutes to set it, then freeze. A great idea to make this for Pesach — enjoy!
what can be used instead of graham crackers to make this Kosher for Pesach