For the Filling:

4 ripe peaches, pitted, peeled if desired, each sliced into 8 wedges –Peaches from the farm
1 tablespoon granulated sugar
1 tablespoon fresh basil (3 to 4 leaves, torn if large)-Purple Thai basil from farm
1/2 teaspoon grated lemon zest
1/4 teaspoon coarse salt
For the Topping:
2 ounces chopped almonds (1/3 cup)
1/3 cup packed light-brown sugar
1/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon coarse salt
1 1/2 ounces (3 tablespoons) cold unsalted butter, cut into 6 pieces
Heavy cream, for serving (optional)

Directions :
Preheat oven to 400 degrees. Make the filling: Mix all ingredients to combine.
Making the topping: Combine all ingredients (except cream), rubbing in butter with your fingers until mixture is crumbly.

Divide filling among four 5 1/2-inch round baking dishes, and sprinkle with topping. Transfer to a baking sheet. Bake until bubbling and golden brown, 25 to 27 minutes. Let cool slightly. Drizzle with heavy cream if desired.

About Chef Romaine Newell:

Chef Romaine Newell and his team have come up with a new delicious and healthy menu, believing in farm to table and seasonal ingredients we are extremely excited to introduce this unique menu! Experience a surprising twist on healthy options! Take in the sunset as you begin your meal in a luxurious atmosphere illuminated with Swarovski crystals. As daylight slowly fades, the radiant brilliance of our Swarovski crystal chandeliers and the warm glow emanating from inset fireplaces imbue PeakFine with glamour and warmth for an unforgettable dining experience.

Friday, September 09 2016

Posted by: Chef Romaine Newell


Farm to Table


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