1 pint cinnamon vanilla ice cream (Berto's in Arizona)
4 cinnamon sticks, for garnish
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.
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.
For the peaches: Peel and slice the peaches; put into a large bowl. Toss with
sugar, cinnamon and lemon juice.
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.
Decorate each sundae with a cinnamon stick.
Source: Chef Barbara Pool Fenzl, Les Gourmettes, Phoenix, Arizona