Wednesday, August 25, 2010

PW for the Win (Peach Crisp)

You need to make Pioneer Woman's Peach Crisp (With Maple Cream Sauce).  Here's the link, since she has pictures and all that fancy pants stuff.  Note: I didn't add the lemon or maple syrup/make the maple sauce.  Didn't want to risk it or buy the cream and maple syrup (I'm cheap frugal).

I broke the cardinal rule of cooking and made this brand new recipe for other people, because hey, it was for a potluck, and if no one liked it, no one would know who brought it!  (Turns out people liked it.)


Ingredients

  • 5 whole To 6 Whole Fresh Peaches (best When Not Overly Ripe Or Soft)
  • 1 cup Flour
  • ½ cups Sugar
  • ½ cups Light Brown Sugar, Firmly Packed
  • ½ teaspoons Ground Cinnamon
  • ½ teaspoons Ground Nutmeg
  • ¼ teaspoons Salt
  • 1 stick Butter (1/2 Cup)
  • ½ whole Lemon
  • 7 Tablespoons Real Maple Syrup, Divided
  • 1-½ cup Whipping Cream
  • 3 Tablespoons Light Corn Syrup

Preparation Instructions

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.

4 comments:

LeAnna said...

You must, must, muuuust make the maple cream sauce sometime. It just takes this dessert and sends it over the moon and then back, and then it parties in your mouth. NO JOKE.

Seriously, my Hubby's favorite.desert.ever. I add bottled lemon juice to mine, but don't ever bother with the zest. Zesting is a pain...

But yes, this dessert rocks.

Elizabeth said...

Can you use regular pancake syrup in it? I will have to try it sometime. Still have some peaches leftover from the first time I made it, so hopefully soon!

Heather Marie said...

I have to say, it was quite delicious! Thanks for the lunch invite today!

LeAnna said...

I've never used pancake syrup, I think it would be too sweet? You might be able to get a similar effect with maple flavoring though.