Peach Crisp with Bourbon Sauce

Ingredients

 

7 large fresh rip peaches (about 3 pounds)
1 tsp grated lemon rind
2 tbls fresh lemon juice
1/4 tsp ground nutmeg
1 cup flour
1 cup firmly packed brown sugar
3/4 cup regular oats, uncooked
1/3 cup butter
1/2 cup coarsely chopped pecans or walnuts

 

Procedure

Dip peaches in boiling water for 30 seconds.  Remove skin, thinly slice peaches.  Place peach slices in a butter 9 inch square baking dish.  Sprinkle with lemon rind, lemon juice and nutmeg.

 

Combine flour, brown sugar, and oats.  Stir well.  Cut in butter with pastry blender until mixture is crumbly.  Stir in pecans.  Sprinkle evenly over peach mixture. 

 

Bake at 325 for 30 minutes or until peaches are tender.  Let cool in dish.  Serve with Bourbon Sauce.

Bourbon Sauce

 

1/2 cup butter
1 cup superfine sugar
1 large egg, lightly beaten
1/2 cup bourbon

 

Place butter in top of a double boiler, bring water to a boil and reduce heat to low.  Cook until butter melts.  

Combine sugar and egg stirring well.  Add to butter and cook 15 minutes or until mixture reaches 160 degrees, stirring occasionally.  Remove from heat and let cool.  Stir in bourbon.

Serving Information

• Serves:
• Fat: g
• Calories: