The Pioneer Woman Cooks (75 page)

Allow it to cool slightly before cutting into wedges with a serrated knife.

Best when served warm.

PEACH CRISP WITH MAPLE CREAM SAUCE

Makes one 8 x12-inch crisp

Chilled maple cream sauce makes this peachy dessert utterly decadent.

MAPLE CREAM SAUCE1½ cups heavy cream5 tablespoons pure maple syrup3 tablespoons light corn syrupPEACH CRISP1 cup all-purpose flour½ cup granulated sugar½ cup packed light brown sugar½ teaspoon ground cinnamonDash of nutmeg¼ teaspoon salt¼ pound (1 stick) cold butter5 or 6 cups peeled and sliced fresh peaches (about 6 peaches should do the trick)Grated zest and juice of ½ lemon2 tablespoons pure maple syrup

1. Begin by making the Maple Cream Sauce. It needs to chill before serving.

Pour the cream into a heavy saucepan.

2. Add the maple syrup and corn syrup.

3. 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 over warm peach crisp.

4. To prepare the peach crisp, preheat the oven to 350ºF.

5. Start with the crumb mixture. In a medium bowl, combine the flour, granulated sugar, brown sugar, cinnamon, nutmeg, and salt.

6. Cut the cold butter into pieces.

7. Add the butter to the bowl and use a fork or pastry blender to cut it into the flour mixture.

8. The mixture should resemble a moist, coarse meal.

9. Place the peaches in a bowl.

10. Add the lemon zest to the peaches.

11. Mix in the lemon juice and maple syrup and gently stir the peaches to combine.