Peach And Frangelico Gratin Recipe

Indulge in the irresistible Peach & Frangelico Gratin, a delightful Italian dessert perfect for peach season. This recipe, inspired by Bon Appetit (September 1986), transports you to the heart of Italy with its creamy peach filling and crunchy, nutty topping. Easy to make and utterly divine!

Prep Time 15 mins
Cook Time 35 mins
Calories 652.4 kcal
Protein 20g
Rating 5.0 (1 Reviews)
Peach And Frangelico Gratin

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Peach And Frangelico Gratin

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How to Make Peach And Frangelico Gratin

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, gently combine 4 ripe peaches, peeled and sliced, with 1 1/2 tablespoons granulated sugar, 2 tablespoons Frangelico liqueur, and 1 tablespoon lemon juice. Divide the peach mixture evenly between two small gratin dishes (approximately 6-inch diameter).
  3. In a small saucepan, melt 2 tablespoons of butter over medium heat.
  4. Remove from heat and stir in 1 tablespoon granulated sugar, 1/4 cup breadcrumbs, and 1/4 cup chopped nuts (almonds or pecans recommended).
  5. Sprinkle the crumb topping evenly over the peaches in each gratin dish.
  6. Bake for 15-20 minutes, or until the topping is golden brown and the peaches are bubbly and tender.

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

133g

Fat

82g

Carbs

19g

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