Torta di Fichi e Pesche, or Fig and Peach Cake<\/p>\n
<\/p>\n
12 fresh figs<\/p>\n
6 large peaches<\/p>\n
Flour<\/p>\n
1\/2 C. butter<\/p>\n
2 T. sugar<\/p>\n
5 egg yolks and 4 whites<\/p>\n
A shot of rum<\/p>\n
8 palmiers (French pastry cookies) or 16 ladyfingers, crumbled<\/p>\n
6 Amaretti cookies, ground<\/p>\n
Pinch of salt<\/p>\n
Butter and flour for prepping baking dish<\/p>\n
Preparation:<\/p>\n
Preheat oven to 275 F.<\/p>\n
Butter and flour a fairly deep 9 or 10-inch baking dish.<\/p>\n
<\/p>\n
Trim stems from figs and cut into halves. Peel and slice peaches. Saut\u00c3\u00a9 figs in butter and drain them on absorbent paper. Hold aside. Dust peach slices with sugar and saut\u00c3\u00a9 them briefly, too. Next, whip the eggs in a large bowl, then fold in peach slices and all other ingredients except figs. Pour the batter into the pan and push figs into it, cut side up. Bake for two or so hours, until set. Serve cake warm or room temperature with cr\u00c3\u00a8me Anglaise.<\/p>\n
<\/p>\n
Cr\u00c3\u00a8me Anglaise<\/p>\n
<\/p>\n
2 C. whipping cream<\/p>\n
1 C. sugar<\/p>\n
2 T. all-purpose flour<\/p>\n
1\/2 C. butter<\/p>\n
1 T. vanilla extract<\/p>\n
<\/p>\n
Stir first 3 ingredients together in a saucepan. Add butter and stir constantly over medium heat until butter is melted. When mixture begins to boil, cook for 3 more minutes , stirring constantly, until slightly thickened. Remove from heat and stir in vanilla.<\/p>\n","protected":false},"excerpt":{"rendered":"
Torta di Fichi e Pesche, or Fig and Peach Cake 12 fresh figs 6 large peaches Flour 1\/2 C. butter 2 T. sugar 5 egg yolks and 4 whites A shot of rum 8 palmiers (French pastry cookies) or 16 ladyfingers, crumbled 6 Amaretti cookies, ground Pinch of salt Butter and flour for prepping baking dish Preparation: Preheat oven to 275 F. Butter and flour a fairly deep 9 or 10-inch baking dish. Trim stems from figs and…<\/p>\n