Peach Crepes with Almond Praline
- Eight 6- or 7-inch dessert crepes
- 1/3 cup granulated sugar
- 1/3 cup chopped almonds
- 1/3 cup (3 ounces) light cream cheese at room temperature
- 2 tablespoons powdered sugar
- 1 tablespoon amaretto or brandy, or 1/4 teaspoon almond extract
- 3/4 cup heavy (whipping) cream
- 3 peaches or nectarines, peeled, pitted, and diced
- Prepare the crepes.
- To make the almond praline: In a small, heavy skillet over medium heat, heat the sugar until it melts.
- Add the nuts, shake to coat, and cook until the syrup turns a light amber color.
- Immediately pour onto a sheet of buttered aluminum foil; let cool.
- Chop finely or pulverize in a blender or food processor.
- In a small, deep bowl, cream the cheese until fluffy.
- Beat in the sugar and amaretto, brandy, or almond extract.
- Pour in the cream and beat until stiff peaks form.
- Fold in two-thirds of the peaches.
- Reserve 2 tablespoons of the praline and fold in the remainder.
- Spoon one-eighth of the peaches and cream on each crepe and roll up.
- Spoon some of the remaining peaches alongside, and sprinkle with the reserved praline.
eight, sugar, almonds, light cream cheese, powdered sugar, brandy, heavy, peaches
Taken from www.cookstr.com/recipes/peach-crecircpes-with-almond-praline (may not work)