[RECIPE] Sweet Summer Sundaes Using Perfect Peaches

Ella Schwartz joins us this summer for three weeks as brand intern. She’ll be a senior at Ransom Everglades in the fall, rows crew and studies photography. Follow her on Instagram @ellaschwartzz and stay glued to our company handles where she’ll also be contributing during her stay with us. IMG_8932 Summer is here. The sun is shining and the heat is unbearably hot. But worry no more! You’re not the only one who will roast this season. The Roasted Peach Sundae combines fresh, juicy peaches with creamy yogurt sherbet and crunchy oatmeal pecan streusel, while keeping it light and sweet for these hot summer days. I went behind the scenes at Michael’s Genuine Food & Drink, where this delicious summer sweet is new to our dessert menu, to find out how it’s made. 10:30 | The kitchen was bustling with excitement. I walk to the pastry station where spices are stacked high and the Kitchen Aid is spinning rigorously. “Step into my office,” pastry chef Patty Lopez jokes as she turns off the mixer and brings what looks and smells like a delicious granola to her counter. As she chops pecans to add into the granola looking mixture, which I soon find out is oatmeal pecan streusel, she explains the elements of the sundae: the star of the show — the peaches, the light yet creamy sherbet, and the crunchy, nutty streusel. The key to roasting perfect peaches, I learn, is to make sure they are firm and not yet ripe. This way, they don’t fall apart when you roast them and they retain their freshness. But under-ripe peaches are not the only measure taken to ensure the firmness of the peach. Patty carefully pits the fruit with a melon baller and is cautious to provide minimum bruising. She also warns to only place the peaches into the sugar and spice mixture right before putting them in the oven. If not, the sugars will make the peaches mushy, a word banned from this recipe’s vocabulary. Only a short minute after putting them into the blazing hot wood-burning oven, I start to see the skin char and blacken under the flames. Out of the oven. Flip. Wine to deglaze. Back into the oven. The tops of the peaches bubble uncontrollably as I look into the fire, wide eyed. Out of the oven. The peaches are removed from the pan immediately to stop cooking and then cut into beautifully-charred quarters. I know what you’re thinking. What happens to that beautiful, flavorful peachy wine reduction leftover?! Into the oven once more for a couple minutes, and it becomes a ooey gooey caramel to end this dessert right. The streusel is also baked in the hearth and broken up into just the right sized crumbles to begin the assembly of this highly anticipated sundae. Streusel, then ice cream, peach quarter, ice cream, peach quarter, streusel, caramel, basil to garnish. 11:30 | “It’s all yours,” Patty says. As I take a bite my dreams come true. It’s perfectly perfect. The yogurt sherbet keeps it light, while still adding a creamy aspect, reminding me of peaches and cream. The streusel’s crunch is perfect and the nuts go perfectly with the peaches. The honey adds just enough sweetness while the char on the peach isn’t overwhelming but just right. The peach is still firm yet soft and tender. All I can say is, peach perfection in a bowl.

 Roasted Peach Sundae
serves 8

4 peaches halved and pitted
¼ cup brown sugar
¼ cup sugar
1 teaspoon ground cinnamon
1 tablespoon ground ginger
¾ cup dry white wine
1 quart Yogurt Sherbet (see recipe below)
3 cups Oatmeal Pecan Streusel (see recipe below)

Pre-heat oven to 450° F.

Mix sugars and spices in a half hotel pan or baking dish. Spread along the bottom of the pan evenly and place peaches cut side down in the sugar. Place in oven for 3-4 minutes, or until the skin of the peach starts to lightly char. Pull out and deglaze the sugars with the dry white wine. Flip the peaches and spoon the liquid over the tops, then place back in the oven and allow to roast for another 3-4 minutes, or until the tops are bubbling. The peaches should be soft on the outside, but firm on the inside. Remove from the pan to cool on a platter. Cut each half in half. Assemble sundae alternating two peach quarters, two scoops of yogurt sherbet, and a handful of streusel.

Yogurt Sherbet

yields 1 quart

2 cups greek yogurt
½ cup simple syrup
¼ cup lemon juice
1 ½ cups honey
1 teaspoon kosher salt
1 tablespoon vanilla paste

Whisk all of your ingredients together in a large bowl and churn in an ice cream machine according to manufacturer’s instructions or until the churned product resembles a frozen yogurt. Store in airtight container in the freezer.

Oatmeal Pecan Streusel

yields 3 cups

1 cup oats
½ cup whole-wheat flour
1/3 cup all-purpose flour
2/3 cup brown sugar
½ teaspoon ground cinnamon
½ cup chopped pecans
3 ounces cold butter

Preheat oven to 350° F.

In a medium bowl combine oats, flours, sugars, cinnamon, and pecans. Using your hands, work the butter into the dry mix, pinching with your fingers until the mixture is crumbly. Lay out on a silpat or parchment lined baking sheet, and bake for 10 minutes, or until golden brown. Crumble finished streusel and store in a cool dry place. Keeps for about a week.

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