I'd grabbed a number of peaches, a combination of Eastern, white, and yellow, intending to have them as snacks when afternoon peckishness hit me. But then I was in the mood for a summer-y dessert this past Thursday night, and instead I emptied out my bowl of diced and sliced peaches from the fridge and incorporated them into a first-time trial of Ree Drummond's peach crisp. With the maple cream sauce as a tempting topper, it was a scrumptious successor to supper that night.
"Peach Crisp with Maple Cream Sauce," from Ree Drummond, The Pioneer Woman. [Published 09 July 2007.]
No comments:
Post a Comment