I Got It Right: Whiskey-Glazed Peach Crumble Sundaes

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So I made these whiskey glazed peaches with the most perfect Colorado end-of-summer peaches.



And then I bought whiskey pecan and sea salt caramel praline ice cream with which to pair them. Because legit, who even has the patience to make ice cream? Pas moi.


And I crumbled the leftovers from these hazelnut, almond shortbreads on top. (Because the nutty, salty cookies were cut out after the dough was already baked, I found myself with lots of leftover nutty, salty crumbles…just like the topping of a fruit crisp, but saltier, therefore, perfect for the sweet peaches and ice cream, and now I can’t stop with this sentence because I’m trying so hard with words to explain to you how perfect this dessert was and is and is to come, something that should only be explained with spoons.)


So I had frozen the crumbles and waited until they could fulfill their inspired destiny as a gourmet, deconstructed fruit crisp + booze eaten by friends who throw together drinks like blackberry bourbon iced tea + extra bourbon.

Sweet + salty = classic

Stone fruit + berries = classic

Crumble + fruit = classic

Peach + almond = classic

Whiskey + pecans = classic

I could go on, but I’m overwhelming myself (and likely you) with flavors right now.

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Who is to come,


Whiskey-Glazed Peach Crumble Sundaes

An LH Original

Place peaches in a baking pan. Preheat oven to 350 degrees F.

Brown four tablespoons butter in a heavy-bottomed saucepan, whisking until it smells nutty but is not burnt. Whisk in a pinch of salt, 1/4 cup packed brown sugar and 1/4 cup whiskey, letting it bubble together so the sugar dissolves a bit.

Pour the sauce over the peaches. Bake for about 30 minutes, flipping the peaches once or twice until they are soft. Remove the baking dish from the oven, let cool for a few minutes, then transfer the peaches to a plate. Spoon the leftover sauce from the baking dish over the tops of the peaches and let them cool further so the glaze firms up a bit.

When ready to serve, scoop ice cream into bowls and top with peaches, cookie crumbles and flaked almonds.

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