Peach and Raspberry Gratin with Noyaux Cream | James Beard Foundation

Name: Peach and Raspberry Gratin with Noyaux Cream | James Beard Foundation
Ingredients: Reserved peach pits (obtained from the peaches for the gratin); 1 cup heavy cream; 1 1/2 tablespoons granulated white sugar; Pinch salt; 1 1/2 cups bread crumbs*; 1/4 cup (1/2 stick) salted butter; 3 tablespoons light brown sugar; 4 to 5 medium peaches, skin on, pitted, and cut into 1/2--inch-thick wedges (reserve the pits for the above noyaux cream); 1/3 cup red raspberries; 1/4 cup granulated white sugar; 1/2 teaspoon all-purpose flour

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When making this rustic dessert, the resourceful Judy Rodgers infuses the creamy topping with the kernels of peach pits (known in French as noyaux), which impart a delicious, almond-like flavor.

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Ingredients

Reserved peach pits (obtained from the peaches for the gratin)
1 cup heavy cream
1 1/2 tablespoons granulated white sugar
Pinch salt
1 1/2 cups bread crumbs*
1/4 cup (1/2 stick) salted butter
3 tablespoons light brown sugar
4 to 5 medium peaches, skin on, pitted, and cut into 1/2--inch-thick wedges (reserve the pits for the above noyaux cream)
1/3 cup red raspberries
1/4 cup granulated white sugar
1/2 teaspoon all-purpose flour