Wednesday, June 3, 2015

gingered peaches & cream

this time of year i love dessert that feels light, refreshing, 
and capitalizes on bright summer fruits. 
i've made this recipe twice now, and both times it was a hit.

the original recipe calls for whipped cream, but i couldn't resist the urge 
to serve it with my favorite slow-churned vanilla bean ice cream.

also, do not skip the graham crackers,
those really put this dessert over the top.

recipe via date night in

serves 2

1 peach, sliced
3/4 teaspoon fresh ginger
1 tablespoon plus 2 teaspoons dark brown sugar, divided
1 tablespoon unsalted butter
3 graham crackers, roughly ground into small to medium crumbs
flake salt
1/2 cup heavy whipping cream
your favorite vanilla ice cream


1. in a medium bowl, combine the sliced peach, ginger, and 1 tablespoon brown sugar 
and let sit for 15 minutes to a couple of hours so the juices begin to release.

note: you can use slightly less than ripe peaches, 
because the ginger and the brown sugar soften them up. 
also, the longer you let this mixture sit, the more the ginger flavors will come out. 
i think this was perfect after a couple hours.

2. in a small saucepan over medium heat, melt the butter 
and let it brown until it foams and smells nutty, about 4 minutes. 
stir in the graham cracker crumbs and cook for 2 minutes. 
remove pan from heat and set the crumbs aside to cool. 
finish the crumbs with a pinch of lake salt. 

you can make the buttery graham cracker crumbs three days in advance 
and store them in a well-sealed container. if they get soft, just toast them in a hot pan.

3. when almost ready to serve, whip the cream with the remaining 2 teaspoons 
brown sugar to form soft peaks. this can also be made in advance if desired!

4. divide the peaches between two small bowls and top 
with whipped cream and/or ice cream and graham cracker crumbs.

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