Robert Whitley Wine Tasting - Column by

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Journalist and reviewer Robert Whitley began collecting wine in the 1970s, and turned his hobby into the basis of his column for the San Diego ...

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Dessert: Toasted Peach Almond Dessert

8 peaches, pitted and sliced
1/4 cup lemon juice
2/3 cup brown sugar
2/3 cup flour
1/4 cup butter, melted
2 tsp. cinnamon
1/2 cup almonds sliced

Combine peaches, lemon juice and 1/3 cup of the brown sugar together and mix well. Place in a large baking dish. Combine flour, butter, 1/3 cup brown sugar and cinnamon together to form a crumb mixture. Sprinkle over peaches and top with almonds. Bake at 350 degrees for 40 minutes.

The Skinny: Use your favorite sugar substitute and resist the urge to serve this with a big scoop of ice cream.

This news arrived on: 07/07/2004

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