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My Best Recipe

A Make-Ahead Fruit Torte That Is Quick, Tasty and Versatile

July 11, 1985

"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

Del Mar

The Times pays $10 for readers' recipes published. Send an unusual and unpublished recipe to My Best Recipe, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Write how you got the recipe and include your name, telephone number and address. Recipes become the property of The Times and will not be returned. Allow three weeks for payment after publication.

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