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Saturday, June 12, 2010

Recipe: Pioneer Woman's Peach Crisp

 I can't remember if I mentioned that I had won a copy of The Pioneer Woman Cooks from Giving up on Perfect. Actually, I think I did. Yesterday I made a recipe from it's "Sweets" section.
We were scheduled to go to some friends house for lunch and I was bringing dessert. The Peach Crisp with Maple Cream Sauce jumped out at  me and I thought "that's what I'm making".
Can I just say that peeling and slicing peaches is really a pain! I mean, unless I'm missing a key secret, my peaches do not look pretty after I've sliced them. Maybe they were a touch over ripe, I don't know, but it doesn't matter, the crisp was wonderful and everyone, even my friends hubby (who doesn't care for desserts), asked if I'd leave some.
When I did my peaches I cut an X into the bottom and then submerged them in boiling water for about 40 seconds. I quickly plunged them into ice water and peeled away. This is a quick, easy way to peel peaches.

Last week during a soccer scrimmage Kat hurt her knee when a girl hip checked her. Wednesday I took her to a specialist because it wasn't feeling much better after resting it. Turns out she has a minor rip in her miniscus, so she's supposed to stay off it as much as possible. Our friends have two kids, a 7 year old boy and 4 year old girl and Nan was running around with them. Kat planted herself on the couch and browsed through the PW cookbook and really enjoyed it. That's coming from a 14 year old, who, GASP, is now a freshman!!!

I have a few more recipes to post in the days to come when I have some time....we are on Day 1 of hopefully at least a 10 day streak of NO RAIN here in the PNW and I need to take advantage of it!!!


Peach Crisp with Maple Cream Sauce
Printable Recipe

Maple Cream Sauce
1 1/2 c. heavy cream
5 Tbs. pure maple syrup
3 Tbs. light Corn Syrup


Pour cream in heavy saucepan. Add maple syrup and corn syrup. Cook over moderate heat, stirring constantly, until the sauce is thickened and reduced by a third, about 20 minutes. Chill for at least an hour before serving

NOTE: for some reason, after mine chilled, it got way to thick (it kinda looked like lard). We had to soften it up before serving it.
Peach Crisp
1 c. all-purpose flour
1/2 c. granulated sugar
1/2 c. packed light brown sugar
1/2 tsp ground cinnamon
Dash of nutmeg
1/4 tsp. salt
1/4 pound (1 stick) cold butter
5 or 6 cups peeled and sliced fresh peaches (about 6 peaches)
grated zest and juice of 1/2 lemon
2 Tbs. pure maple syrup


In a medium bowl combine the flour, granulated sugar, brown sugar, cinnamon, nutmeg and salt.

Cut the cold butter into pieces. Add the butter to the bowl and use a fork or pastry blender to cut it in to the flour mixture. The mixture  should resemble a moist, coarse meal.

Place peaches in a bowl. Add the lemon zest to the peaches Mix in the lemon juice and maple syrup and gently stir peaches to combine. Pour the peaches into a 9" square ore 8 x 12" baking dish. 
Top with crumb mixture, evening out the surface with a fork. Cover tightly with foil and bake for about 15 minutes. 

Remove the foil and bake 30 minutes more, or until the topping is crisp and gold brown. If the topping appears underdone, continue baking in 10-minute increments until it's done.

Spoon the warm crisp onto a plate, and drizzle the chilled maple cream sauce over the top.
I actually finished putting it together and baking it at my friends house so it would be warm, AND I didn't bring my camera, so no pictures!
And this was my kitchen sink afterwards!!

With Joy UNquenchable,

1 comment:

  1. oh that kitchen sink! if i could choose between hiring a maid or a cook, it would always be a maid to clean up after my cooking messes! that book looks like it's full of yummy things.

    ReplyDelete

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