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2. Susan Sarandon's Risotto with Scallops and Asparagus

3. Julia Robert's Fresh Peach Crisp

Book Description

The thing of it is Paul Newman and his pal and partner, A. E. Hotchner, really did bottle Newman's salad dressing in a basement as Christmas gifts to friends and family. They really did ignore all manner of sane, well-reasoned advice from food production experts, and went commercial on a $40,000 budget. And they really, truly have, in the course of 15 years

... (more)

Newman's Own Cookbook

Authors: Paul Newman,A.E. Hotchner

Date: November 1998

ISBN: 0684848325

Publisher: Simon & Schuster

Hardcover

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What sets this crisp apart is its topping: It is crusty and wonderful, and there is lots of it. If unpeeled peaches bother you, peel them. Serve this for dessert, of course, and also for breakfast.

Serves 6

• 7 ripe but firm medium peaches, unpeeled, pitted, and coarsely chopped

• 1/4 cup fresh lemon juice

• 1/4 cup Scotch whisky

• 1/4 cup sugar

• 1/4 cup packed dark brown sugar

• 4 tablespoons unsalted butter

• Topping

• 2 1/2 cups flour

• 1/2 cup packed dark brown sugar

• 1 teaspoon ground cinnamon

• 3 sticks (24 tablespoons) unsalted butter, melted

• ---

• softened frozen vanilla yogurt as an accompaniment

1. Preheat the oven to 350 degrees F. Butter a 13 x 9 x 2-inch baking dish.

2. In a large bowl, toss the peaches together with the lemon juice. Add the whisky, sugar, and brown sugar, and combine well. Spread the mixture on the bottom of the baking dish and dot with small pieces of the butter.

3. To make the topping: In a bowl, stir together the flour, brown sugar, and cinnamon until combined. Add the butter gradually, stirring it in to form a crumbly mixture. Sprinkle it evenly over the peaches. Even though the topping should be evenly distributed, you want a rustic, pebbly look to the top.

4. Cover the dish with foil and bake for 40 minutes. Uncover and bake 5 to 10 minutes more to brown the top.

5. Let cool slightly, then serve warm in bowls, topped with scoops of frozen yogurt.

More From This Book:

1. Tom Cruise's Linguine with Zesty Red Clam Sauce

2. Susan Sarandon's Risotto with Scallops and Asparagus

3. Julia Robert's Fresh Peach Crisp

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