Maple Cream Sauce
1 1/2 c. heavy cream
5 Tbs. pure maple syrup
3 Tbs. light Corn Syrup
Pour cream in heavy saucepan. Add maple syrup and corn syrup. Cook over moderate heat, stirring constantly, until the sauce is thickened and reduced by a third, about 20 minutes. Chill for at least an hour before serving
NOTE: for some reason, after mine chilled, it got way to thick (it kinda looked like lard). We had to soften it up before serving it.
1 c. all-purpose flour
1/2 c. granulated sugar
1/2 c. packed light brown sugar
1/2 tsp ground cinnamon
Dash of nutmeg
1/4 tsp. salt
1/4 pound (1 stick) cold butter
5 or 6 cups peeled and sliced fresh peaches (about 6 peaches)
grated zest and juice of 1/2 lemon
2 Tbs. pure maple syrup
In a medium bowl combine the flour, granulated sugar, brown sugar, cinnamon, nutmeg and salt.
peaches in a bowl. Add the lemon zest to the peaches Mix in the lemon
juice and maple syrup and gently stir peaches to combine. Pour the
peaches into a 9" square ore 8 x 12" baking dish.
Top with crumb mixture, evening out the surface with a fork. Cover tightly with foil and bake for about 15 minutes.
Remove the foil and bake 30 minutes more, or until the topping is crisp and gold brown. If the topping appears underdone, continue baking in 10-minute increments until it's done.
Spoon the warm crisp onto a plate, and drizzle the chilled maple cream sauce over the top.