Sugar Roasted Peaches and Cornbread Sundae

“With bacon syrup! This recipes uses cornbread that is more like cake (Cakey Cornbread for Desserts) and pairs it with peaches (Sugar Roasted Peaches). From Chef Bill Taibe chef/owner leFarm and The Whelk in Westport, CT.”
READY IN:
20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the bacon syrup: Cook the bacon in a skillet, over medium heat, flipping occasionally, until crisp, 5 to 8 minutes; drain on paper toweling and coarsely chop.
  2. Pour off all but 1 tablespoon of the bacon drippings and add the maple syrup and honey to the skillet; stir to combine and return bacon pieces to heat through, about 5 minutes (can be made up to 5 days in advance and warmed over low heat).
  3. To serve: Cut cornbread into 2-inch cubes (you'll have left-overs) and warm in a 250°F oven (if made previously) for 10 minutes.
  4. Place a cube of cornbread on each of 8 plates and arrange peaches and gelato near the cornbread; top with bacon syrup, sage, and a pinch of aleppo pepper, if using.

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