Here’s a fun dessert I’ve been making for a few years – very much Tuscany by way of Texas. You can, of course, form the things in individual molds and make them look all fancy, which I’ve done. But I kind of prefer the crumble approach. This is a great way to welcome each peach season around Fredericksburg and Stonewall in the Hill Country. You can make this vin santo whipped cream, or simply serve the crumble warm topped with vanilla ice cream.
4-5 five fresh Texas peaches, peeled, pitted and sliced (or frozen peach slices)
2 tablespoons plus 1 tablespoon unsalted butter
2 tablespoons brown sugar
½ teaspoon ground cinnamon
¼ cup rum
8 biscotti, broken into chunks
1 cup whipping cream
2 tablespoons powdered sugar
2 tablespoon vin santo dessert wine
Combine the sliced peaches with 2 tablespoons butter, brown sugar and cinnamon in a sauté pan and stir over medium heat until the peaches start to soften, 4-5 minutes. Flame the peaches with the rum. When the alcohol has burned off, pour the peaches into a casserole dish with the broken-up biscotti and combine, letting the biscotti soak up the peach liquid. Press down lightly in the casserole and dot with pieces of the remaining butter. Set in a preheated 350-degree oven and bake until golden on top, about 15 minutes. Meanwhile, using a chilled whisk in a chilled stainless steel mixing bowl, beat the cream with the sugar and wine until peaks form. To serve, spoon warm peach crumble onto dessert plates and top with chilled whipped cream. Serves 6-8.
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