Peach Crisp with Crystallized Ginger and Pecans

Name: Peach Crisp with Crystallized Ginger and Pecans
Yield: serves 8
Ingredients: 1 cup all-purpose flour; 1/4 cup light brown sugar; 1/4 cup granulated sugar; Pinch of kosher salt; 1/2 cup chilled unsalted butter; 1/2 cup chopped toasted pecans; 3 1/2 pounds ripe peaches (7 to 10 peaches); 1/4 cup plus 2 tablespoons granulated sugar; 1 tablespoon tapioca flour; 1 tablespoon dark rum; 1 tablespoon finely chopped crystallized ginger

December 22, 2011

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 notes

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