Recipe: Eclipse Restaurant's Peach Streusel
Grilled peaches with vanilla ice cream is a classic late-summer combo, but add a well-spiced cap of streusel and bake it till it’s bubbly, as pastry chef Clair Robberson does at Eclipse, and suddenly a summer staple is fit for fall. Even better, Robberson’s use of a touch of rosemary and a hint of ginger make this simple dessert a stunner for any season.
Peach Streusel
Courtesy of Eclipse Restaurant’s Claire Robberson
6 servings
¾ cup dark brown sugar
½ cup cornmeal
½ cup all-purpose flour
¾ cup quick-cooking oats
1 tsp. ground cinnamon
½ tsp. freshly grated nutmeg
1 tsp. fresh ginger
½ tsp. kosher salt
½ cup vegetable shortening or margarine
1 cup hazelnuts, chopped
6 ripe peaches
1 to 2 sprigs rosemary
Vanilla ice cream*
• Preheat the oven to 350 degrees and prepare a grill to medium heat.
• In a bowl, combine the brown sugar, cornmeal, flour, oats, spices, ginger and salt and mix well.
• Using a pastry blender, cut the shortening into the dry ingredients until the mixture loosely holds together.
• Stir in the chopped hazelnuts and refrigerate until needed.
• Slice the peaches in half and remove the pit.
• Grill the peaches cut-side down until they just start to caramelize. Remove them from the grill and place in a bowl with the rosemary. Cover with plastic wrap until cool to the touch.
• Slice the peaches and divide between 6 deep ramekins or soup cups.
• Top each ramekin with the streusel topping and bake for about 20 minutes or until bubbling.
• Serve warm with a scoop of your favorite vanilla ice cream.
* At Eclipse, Robberson serves her peach streusel with a vegan banana-vanilla bean ice cream, pictured here. To make this dessert vegan at home, use a soy-based vanilla ice cream.
Tags : Recipes, Places, Restaurants
Most Recent
Burger 809 is taking over the Citygarden Terrace View space in downtown St. Louis this spring
Burger 809 gained popularity in the St. Louis food scene with two …