When I was planning our Indian dinner party menu, I knew I wanted to serve ice cream since it’s been so hot, but I still wanted to have the dessert tie in with the theme of the meal because yes, I’m a big dork like that! I was thinking it would be fun to create my own dessert since the rest of the recipes from our meal were from my awesome 660 Curries cookbook, and finally settled on making peach sundaes with an Indian-inspired crumble topping after a bit of brainstorming!
I started by caramelizing some fresh peaches in a skillet with a little butter and brown sugar and spooned the warm fruit on top of vanilla bean ice cream. Then I topped the sundaes with an oat-based crunchy granola-like mixture that contained crumbled ginger snap cookies, cardamom, cinnamon, coconut, and golden raisins – yum! This was the perfect way to enjoy ripe summer peaches and end our Indian feast! The leftover crumble topping was fabulous on yogurt too and may or may have been pretty addicting to eat just on its own too – I mean the oats and raisins make it a pretty healthy snack, right?
Caramelized Peach Sundaes with Cardamom Gingersnap Topping
Cardamom Gingersnap Topping:
1 cup oats
1 cup coarsely chopped gingersnap cookies
1/2 cup shredded coconut
1 1/2 tablespoons packed brown sugar
2 tablespoons canola oil
2 tablespoons honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup golden raisins
1/4 cup butter
1/4 cup packed brown sugar
6 peaches, pitted and cut into slices
2 tablespoons lemon juice
4 cups light vanilla bean ice cream
To prepare the cardamom gingersnap topping, heat oven to 325˚F. Combine oats, gingersnap cookies, and coconut in a large bowl. Place brown sugar, canola oil, honey, cinnamon, cardamom, salt, and vanilla extra in a small saucepan and heat over medium heat until mixture is boiling and sugar is dissolved, about 3 minutes. Pour hot sugar mixture into the bowl with the oats and mix well. Spread topping evenly onto a parchment paper lined cookie sheet and bake at 325˚F for 15 to 18 minutes, or until coconut is golden brown, stirring occasionally. Cool completely, about 15 minutes, and stir in raisins.
Meanwhile prepare the caramelized peaches. Heat butter and brown sugar over medium heat in a large skillet until butter has melted. Add in peaches and cook for 12 to 15 minutes, stirring occasionally, or until fruit is caramelized. Stir in lemon juice.
To assemble the sundaes, scoop 1/2 cup of ice cream into each bowl and top evenly with caramelized peaches and the desired amount of cardamom gingersnap topping. Makes 8 servings.
Nutrition: 321 calories, 11.8g fat, 3.8g fiber, 4.8g protein per serving (calculated using half the cardamom ginger snap topping since we had some leftover!)
Cost: $1.59 per sundae