Instructions: Start with the caramel topping, which should be made in advance. Butter a small cookie sheet. Stir brown sugar and water in heavy small saucepan over low heat until sugar dissolves.

Increase heat and boil without stirring until sugar turns deep golden brown, swirling pan occasionally. Mix in almonds.

Immediately pour mixture onto prepared cookie sheet. Cool completely. Cut caramel mix into 2-inch pieces. Finely grind praline in processor. Refrigerate in airtight container.

When youOre ready to cook, combine 1/2 cup caramel mix and flour in processor, reserving remaining mix for another time.

Add butter to mixture in processor and cut in using on/off turns until crumbly. Set aside.

Make the filling by stirring sugar and water in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until sugar turns deep golden brown, swirling pan occasionally.

Immediately pour this filling into 9-inch diameter baking dish with 1 1/2-inch high sides.

Carefully coat bottom and sides with filling. Let stand until caramel filling.

Preheat oven to 375 degrees. Blanch peaches in large pot of boiling water for 30 seconds, then place them in a bowl of cold water using slotted spoon. Drain. Peel skin off peaches using small sharp knife. Halve and pit peaches, then cut peaches into 1-inch pieces.

Transfer to large bowl. Sprinkle cornstarch over peaches; toss gently. Pour peaches atop filling in dish, and sprinkle crumbly topping over them. Bake until peaches bubble and topping browns, about 40 minutes. Cool until just slightly warm. Spoon into bowls. Top with ice cream and serve.

Note: This tastes even better the second day!

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