Les Gourmettes Peach Cinnamon Crisp Sundae

Yield: 4 servings

Ingredients

Cinnamon Syrup

• 1/2 cup water
• 3/4 cup granulated 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

Peaches

• 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

Instructions

Cinnamon Syrup

1. 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.

Cinnamon Crunch

1. 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.

Peaches

1. Peel and slice the peaches; put into a large bowl. Toss with sugar, cinnamon and lemon juice.

Assembly

1. Put two scoops of ice cream into each of 4 bowls. Spoon peaches over ice cream; drizzle cinnamon sauce over peaches and ice cream and sprinkle cinnamon crunch over all.
2. Decorate each sundae with a cinnamon stick.

Attribution

Chef Barbara Pool Fenzl, Les Gourmettes, Phoenix, Arizona