Main Courses

A DOUBLE DOSE OF PEACH RECIPES

JAMIE’S PEACH CARAMEL UPSIDE-DOWN CAKE
An upside-down cake looks like a challenging, fancy dessert to make
but it's actually quite simple. Using fresh peaches (or nectarines, or apricots or plums!) creates an unforgettable dessert that is simply delicious…perfect for entertaining friends or for Sunday Supper dessert.

For the Caramel:
6 tablespoons unsalted butter, plus additional for coating the pan
1 cup granulated sugar
4 large or 6 small fresh peaches, halved and pitted
(or nectarines, apricots or plums)

For the Cake:

Recipes Excerpted from “Pasta Sfoglia” by Ron Suhanosky

RISOTTO ALL’AMARONE, PRUNES, CRUSHED AMARETTI

I saw red wine used to make risotto for the first time when we were working at La Crota, near Alba. RISOTTO AL BAROLO is a classic dish in which Barolo, a full-bodied red wine, is used instead of the more traditional white wine. For my dish, I’ve chosen another full-bodied red wine, Amarone, because its lush, ripe flavor works so well with the prunes and amaretti.

SERVES 4–6

2 tablespoons grape seed oil
1 cup coarsely chopped onions
2 cups carnaroli rice