Saturday, October 9, 2010

Peach Crisp with Maple Cream Sauce

Our peach tree had it's first production of peaches this year and WOW, they were good! After eating quite a few fresh peaches I began digging around for a good Peach Crisp recipe to finish up with the rest. I'm no expert but when you see Maple Cream Sauce tacked to the end of a sentence, it's gotta be worth trying. And when you hear that it came from THE PIONEER WOMAN, you know she won't disappoint! The one thing I will probably add next time around is a sprinkling of tapioca over the peaches to add as a thickener.

5 whole To 6 Whole Fresh Peaches (best When Not Overly Ripe Or Soft)
1 cup Flour
1/2 c. Sugar
1/2 c. Light Brown Sugar, Firmly Packed
1/2 tsp. Ground Cinnamon
1/2 tsp. Ground Nutmeg
1/4 tsp. Salt
1 stick Butter (1/2 Cup)
1/2 whole Lemon
7 T. Real Maple Syrup, Divided
1 1/2 c. Whipping Cream
3 T. Light Corn Syrup

In a medium bowl, mix flour, sugar, light brown sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut butter into small pieces and gradually add to flour mixture until evenly mixed.

Peel peaches into a bowl. Add the zest from half a lemon. Squeeze juice from lemon half and stir in with peaches and zest. Add 2 tablespoons real maple syrup to peaches, stir well.

Pour peach mixture into a small pan (8” or 9” square) and cover evenly with crumb topping. Cover with foil and bake at 350ºF for 15 minutes. Remove foil and bake for an additional 20 to 30 minutes or until crisp and brown on top.

Maple Cream Sauce:
Pour whipping cream into a saucepan. Add 5 tablespoons real maple syrup, 3 tablespoons corn syrup and stir over moderate heat until thickened and reduced by about one-third, approximately 15 minutes. Refrigerate mixture until it is cold and thick, or set the saucepan into a small bowl of ice (the ice will melt and turn into ice water). Stirring your mixture, it will cool and thicken in about 15 minutes. Drizzle sauce over peach crisp. Serve warm.thicken in about 15 minutes. Drizzle sauce over peach crisp. Serve warm.

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