Peaches & Cream Recipe
Donna Kay’s sourdough, oatmeal-crusted, macerated peaches, bourbon butter, creme anglaise.
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Ingredients
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Oatmeal Crust
Macerated Peaches
Bourbon Butter
Creme Anglaise
Method
Oatmeal Crust Preparation
- 1
Prepare the Crust
Preheat the oven to 350°F (175°C). In a food processor, combine sourdough bread, rolled oats, brown sugar, butter, and salt. Pulse until mixture resembles coarse crumbs. Press the mixture into the bottom of a greased pie dish and bake for 15-20 minutes or until golden brown.
Macerating Peaches
- 2
Macerate the Peaches
While the crust is baking, slice the peaches and combine them in a bowl with granulated sugar, lemon juice, and bourbon. Toss gently and let sit for at least 15 minutes to macerate.
Bourbon Butter Preparation
- 3
Make Bourbon Butter
In a small saucepan over medium heat, melt the unsalted butter. Stir in brown sugar and bourbon until smooth and combined. Remove from heat and set aside.
Creme Anglaise Preparation
- 4
Prepare Creme Anglaise
In a saucepan, heat the heavy cream until just boiling. In a separate bowl, whisk together egg yolks and granulated sugar until pale. Slowly pour the hot cream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat until thickened. Stir in vanilla extract and strain through a fine-mesh sieve.
Assembly
- 5
Assemble the Dish
Once the crust has cooled, layer the macerated peaches on top of the crust. Drizzle with bourbon butter and serve with a generous pour of creme anglaise.