Recipe - Chewy Caramel Peach Squares With Pecans

CRUST AND TOPPING
Three fourths cup Firmly packed light brown
sugar
1 Stick unsalted butter;
softened
1 pn (generous) salt
1 cup Flour
1 lg Egg white

PEACH FILLING
2 tablespoon Flour
1 tablespoon Sugar
1 teaspoon Cinnamon
1 pn Salt
2 Firm; ripe large peaches,
peeled; pitted, thinly
cut or sliced up (about 2One half cups)
One fourth cup Coarsely chopped pecans

From: japlady@nwu.edu (Rebecca Radnor)

Date: 6 Dec 1994 12:19:48 0500

Yield: sixteen 2One fourth inch squares.

1. Put rack in center of oven; heat oven to 350 degrees. Grease a
9by9inch baking pan. Set aside.

2. For crust and topping, beat sugar, butter and salt in large bowl of
electric mixer until creamy. Add flour. Mix until just combined.

3. Reserve about One half cup mixture for topping; refrigerate until ready to
use. Spoon remaining mixture into baking pan, distributing as evenly as
possible. Put hand in small plastic food bag and press dough into a thin,
even layer. Bake until lightly browned, about 15 minutes. Cool about 15
minutes.

4. Put egg white in small dish; stir with fork until frothy. Set aside.

5. For filling, combine flour, sugar and cinnamon in 1quart bowl; add
peach slices; toss to coat with flour mixture; the slices will be gooey.
Closely overlap peach slices over slightly cooled crust. Use all peach
slices (they cook down). Crumble reserved One half cup topping evenly over
peaches. Dab crumbs and surface with all of reserved egg white. Scatter
pecans over top.

6. Bake until lightly browned, about 50 minutes. Cool completely on rack,
then refrigerate until chilled. Cut into 2 1/4inch squares. To do this
more easily, cut into quarters and transfer each quarter to cutting board.
Cut quarter into 4 squares. Serve chilled. These squares are best served
the day that they are baked, but they can be made a day in advance.
Refrigerate squares overnight on cookie sheet, arranged single layer,
covered with foil.

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