Florida chef Oliver Saucy, who attended the 1995 Workshop, tosses the peaches in his fruit crisp with crystallized ginger—a nice touch. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Tapioca flour thickens the peach juices without making them cloudy or imparting a floury taste. If you can’t find it, purchase pearl tapioca and grind it fine in a spice mill or coffee grinder.
Recipe information
Yield
serves 8
Ingredients
Topping
Preparation
Step 1
Preheat the oven to 375°F.
Step 2
For the topping: In a bowl, combine the flour, sugars, and salt and mix well. Cut in the butter with two knives or a pastry blender or work it in with your hands until the mixture forms coarse clumps. Add the pecans.
Step 3
Cut an X in the rounded end of each peach. Blanch in boiling water for about 30 seconds, then transfer to ice water to chill quickly. Drain, and peel the peaches; the skin should peel back easily from the X. Cut the peaches into 1-inch-thick slices, then cut each slice in half crosswise.
Step 4
In a bowl, combine the peaches, sugar, flour, rum, and ginger. Stir gently with a rubber spatula to blend.
Step 5
Transfer the peaches to a 9 by 9 by 2-inch baking dish, spreading them evenly. Sprinkle with the topping. Set the pan on a baking sheet to catch any drips. Bake until the topping is browned and the juices are bubbling, 45 to 50 minutes. Let rest for at least 45 minutes before serving.
