Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------FRUIT--------------------------------
2 c Blueberries 3 tb Sugar
2 lb Ripe peaches; pitted, 2 ts Fresh lemon juice
- sliced 1/2 ts Ground ginger

--------------------------TOPPING-------------------------------
3/4 c Packed light brown sugar 1/2 ts Nutmeg
1/2 c Chopped pecans 4 tb Unsalted butter; chilled,
1/2 c All-purpose flour - cut in 6 pieces
1 ts Cinnamon

--------------------------SERVING-------------------------------
Ice cream for serving

1. Heat oven to 375 degrees. Have ready an 8- to 9-inch oval or
square baking dish.
2. For fruit, toss ingredients together and transfer to baking dish.
3. For topping, combine brown sugar, flour, cinnamon and nutmeg in a
small bowl. Cut butter into mixture with a pastry blender or two
knives until the butter is the size of small peas. Sprinkle over
fruit mixture.
4. Bake until fruit is tender and topping is golden, 35 to 40
minutes. Cool on wire rack. Serve warm with ice cream.

This felicitous pairing of two summer fruits is adapted from "The New
Texas Cuisine" by Stephan Pyles. He suggests serving it with homemade
ginger ice cream, or vanilla, strawberry or blueberry. From the
Chicago Tribune, 7/22/93.

Shared on alt.creative-cook and alt.creative-cooking by Judi M.
Phelps. Submitted By MICHELLE HOWE On 09-13-95

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