Makes 12 servings.
This dish is a wonderful summer pareve fruit dessert that serves a large number of people. You can make it with any fruit, but in the summer it's especially good with fresh peaches. It is good warm, at room temperature or cold and can be served with different kinds of sorbets or ice cream. This dessert can be assembled earlier in the day, refrigerated and baked closer to serving time.
- 2 lbs peaches, not overly ripe
- 2 tablespoons sugar
- 1 tablespoon cognac
- 1 cup walnuts, semi finely ground (4 ounces whole). See Note.
- 1 cup unbleached all-purpose flour
- 2/3 cups scant measure sugar
- 1 teaspoon baking powder
- 2 large egg yolks
- 8 tablespoon unsalted cold margarine, cut into ½ inch cubes, plus 1 tablespoon for greasing pan
- Grease an 8 x 12 inch Pyrex pan, or an attractive dish that can go from oven to table, with margarine.
- Preheat oven to 375F.
- Rinse, dry and pit fruits. Cut into large pieces, place in a bowl and toss with sugar and cognac.
- In a medium bowl combine walnuts, flour, sugar and baking powder. Add the yolks and margarine and work with your hands until the mixture resembles coarse crumbs.
- Put half of this mixture in the bottom of the pan, scatter over the fruits and sprinkle the rest of the crumbs on top.
- Bake for about 35 minutes until the fruits are almost soft.
I like to grind walnuts in a food processor.