We thought it would be a wonderful spring-time snack to make Peach Crisp with Maple Cream Sauce (p. 230). What we failed to think about was the fact that peaches are not in season in early April, especially in Kansas. So instead of peeling fuzzy peaches in Jo's kitchen, we peeled them right out of a freezer bag. Please don't judge us for our naivete.
For this recipe, the first thing we made was the maple cream sauce, as it needs to chill for awhile in the refrigerator. To start we poured one-and-a-half cups of heavy whipping cream into a sauce pan.
Next came five tablespoons of pure maple syrup and three tablespoons of corn syrup. And we stirred and stirred and stirred, rather Lou stirred, for 20 minutes.
In the meantime, Jo combined the dry ingredients for the crisp. This included flour, sugar, cinnamon, nutmeg, brown sugar and salt.
Next, she sliced cold butter into small pieces.
This was mashed together using a pastry cutter to create the crumbly crisp topping.
Next we put the freezer peaches into a large bowl and squeezed lemon juice over the top.
We added lemon zest. We didn't have a specific zester tool, but did use Jo's grater box, which fit the bill nicely.
Lou's eyes were wide with excitement. Har. Har.
Lastly we poured maple syrup over the peaches and tossed to distribute the syrup evenly.
These were dumped into the beautiful, purple dish.
Next Lou scooped the crumble for the crisp over the peaches. Oh, divine.
This was put in the oven to bake at 350 degrees for 15 minutes with a covering of tin foil. The remaining 30 minutes, the crisp was baked uncovered. We ended up baking the crisp an additional 20 minutes because we chose to use two whole bags of peaches - more than was required for the crisp.
The crisp in its untouched glory. Drum roll, please.
Secret's in the sawce (use a Southern accent, please). The maple cream sauce is a sweet compliment to the tartness of the peaches.
Uncle He-Man helped us scoop ice cream, ten times faster than we could have, to create the final result.