Author Notes
When I was planning an Indian dinner party menu, I knew I wanted to serve ice cream, 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! —Kerstin
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Ingredients
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1/2 cup
instant oats
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1/2 cup
coarsely chopped gingersnap cookies
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1 tablespoon
canola oil
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1 tablespoon
packed brown sugar
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1 tablespoon
honey
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1/2 teaspoon
ground cinnamon
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1/2 teaspoon
ground cardamom
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1/8 teaspoon
salt
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1/4 teaspoon
vanilla extract
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1/4 cup
shredded coconut
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1/4 cup
golden raisins
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1/4 cup
butter
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1/4 cup
packed brown sugar
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6
peaches, pitted and cut into slices
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2 tablespoons
lemon juice
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4 cups
vanilla bean ice cream
Directions
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To prepare the cardamom gingersnap topping, heat oven to 325?F. Combine oats and gingersnap cookies in a large bowl. Place canola oil, 1 tablespoon brown sugar, 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 10 minutes; add coconut, stir, and bake an additional 5 to 8 minutes, or until coconut is golden brown, stirring occasionally. Cool completely, about 15 minutes, and stir in raisins.
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Meanwhile prepare the peaches. Heat butter and 1/4 cup 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 soft. Stir in lemon juice.
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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.
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