Food Service Recipes
Upside-Down Ginger-Pecan Peach Pie
- 3 cups (12 ounces) all-purpose flour
- 3/4 cup (4 ounces) powdered sugar
- 3/4 cup (3 1/2 ounces) chopped pecans, toasted
- 6 tablespoons minced crystallized ginger
- 4 1/2 teaspoons ground cinnamon, divided
- 1 1/2 cups plus 6 tablespoons (15 ounces)
- softened butter, divided
- 12 California peaches, pitted and cut 8 slices, each
- 3 tablespoons (3 ounces) brown sugar
- 24 small scoops vanilla bean ice cream (optional)
Directions
Lightly butter a half sheet pan. Stir together the flour, powdered sugar, pecans, crystallized ginger, and 1 tablespoon of the cinnamon. Add in 1 1/2 cups of the butter and mix well to form a soft dough. Press into the pan and bake in a 325° oven for 30 minutes, or until lightly browned and fragrant. Set aside to cool, then break into a rough crumble, leaving some larger and smaller pieces. Melt together the remaining 6 tablespoons butter and 1 1/2 teaspoons cinnamon. Toss the peaches in the butter mixture, then skewer the pieces, or put them in a perforated pan and grill over high heat for 1 to 2 minutes on each side to lightly brown. Remove from grill. For each serving: Place a scoop of ice cream in a bowl, top with 4 pieces warm fruit, and sprinkle with crumbled shortbread.
Nutritional analysis per serving: Calories: 260, Total Fat: 17g, Saturated Fat: 9g, Trans Fat: 0g, Cholesterol: 40mg, Sodium: 150mg, Carbohydrates: 26g, Fiber: 2g, Sugars: 11g, Protein: 3g, Vitamin A: 15%, Vitamin C: 6%, Calcium: 2%, Iron: 6%
Makes 24 servings
