12 large ripe peaches
1 cup granulated sugar, divided
1/3 cup all-purpose flour
Cooking spray
1 teaspoon grated orange rind
1/3 cup fresh orange juice
1/4 cup butter or stick margarine, melted
1/4 teaspoon ground cinnamon
3 large egg whites
8 (1.5-ounce) slices hearty white bread (such as Pepperidge Farm)
2 tablespoons turbinado sugar or granulated sugar
Preparation
Cut an X on the bottoms of peaches, carefully cutting just through the skin. Fill a large Dutch oven with water, and bring to a boil. Immerse the peaches for 20 seconds, remove with a slotted spoon, and plunge into ice water. Slip skins off peaches using a paring knife (skin will be very loose). Cut peaches in half; remove pits. Slice peaches to yield 12 cups.
Preheat oven to 350°.
Combine peaches, 3/4 cup granulated sugar, and flour in a 13 x 9-inch baking dish coated with cooking spray, and let stand 30 minutes, stirring occasionally.
Combine 1/4 cup granulated sugar, orange rind, orange juice, butter, cinnamon, and egg whites in a shallow bowl, stirring with a whisk. Trim crusts from bread; cut each slice into 2 triangles. Dip bread triangles in the orange juice mixture; arrange on top of peach mixture. Sprinkle turbinado sugar over bread. Bake at 350° for 45 minutes or until golden.
Makes 10 Servings
Cooking Light
July 1999
Notes:
The sturdier the bread, the better for this simple dessert. Turbinado sugar crystals have a coarse texture and add a nice crunch to the topping, but granulated sugar can be used instead.
I used fresh peaches for this initial test. Next time I'll try canned peaches (drained) to save time.
In addition, if you don't like a strong orange flavor, omit the orange rind.
