“I have always looked for a torte with these qualities: not too sweet, elegant, can be made ahead, versatile and easy to prepare,” Frances Shuff writes.
“I found this one, which was given to me by a friend in New York whose grandmother devised it. The recipe can be made the day before serving. Also, cherries or plums may be used instead of peaches.”
PEACH TORTE, QUICK AND EASY
1 1/2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
5 peaches, blanched and peeled
1 1/2 cups sour cream
2 eggs, lightly beaten
3/4 cup sugar
1 teaspoon vanilla
Combine graham cracker crumbs and melted butter, mixing well. Press half of mixture into 9-inch pie plate. Cut fresh peaches in halves, discard seeds and arrange on crust, pitted side up.
Mix sour cream, eggs, sugar and vanilla. Pour over peaches. Sprinkle remaining crumbs over top. Bake at 350 degrees 40 minutes. Chill before serving. Garnish with peach half, if desired. Makes 6 to 8 servings.
Note: Instead of fresh peaches, substitute 1 (28-ounce) can peach halves, drained, if desired.
--FRANCES L. SHUFF
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