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Les Gourmettes Peach Cinnamon Crisp Sundae



Cinnamon Syrup

  • 1/2 cup water
  • 3/4 cup sugar
  • 1/4 cup dark corn syrup
  • 2 cinnamon sticks, split lengthwise

Cinnamon Crunch

  • 4 cinnamon graham crackers (2 ounces)
  • 1/4 cup unsalted butter, melted


  • 4 peaches, pitted and thinly sliced
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1 tablespoon lemon juice
  • 1 pint cinnamon vanilla ice cream (Berto's in Arizona)
  • 4 cinnamon sticks, for garnish


  1. For the cinnamon syrup: Put all ingredients in a small, heavy saucepan over medium heat. Bring to a boil, stirring occasionally, and cook until sugar is dissolved. Lower heat and simmer 15 minutes. Cool completely and remove cinnamon sticks. Store in a sealed container at room temperature.
  2. For the cinnamon crunch: Heat oven to 350 degrees F. Put cinnamon graham crackers in the bowl of a food processor and process until they are crumbs. Toss with melted butter and spread onto a baking sheet. Bake in the preheated oven, stirring occasionally, until golden and crunchy, 7 to 10 minutes. Cool and set aside.
  3. For the peaches: Peel and slice the peaches; put into a large bowl. Toss with sugar, cinnamon and lemon juice.
  4. Assembly: Put two scoops of ice cream in each of 4 bowls. Spoon peaches over ice cream; drizzle cinnamon sauce over peaches and ice cream and sprinkle cinnamon crunch over all.
  5. Decorate each sundae with a cinnamon stick.

Serves 4.

Source: Chef Barbara Pool Fenzl, Les Gourmettes, Phoenix, Arizona


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