Top Chef Wednesday: Natural Vanilla with Sautéed Peaches, Brandy & Crisp

This was really good! There was only a splash of brandy, but it really takes this peach crisp to the next level. I’m craving seconds.

Natural Vanilla with Sautéed Peaches, Brandy & Crisp

From Eric Wolitzky

Ingredients

Crisp:

  • 1 cup oats
  • 1 cup brown sugar
  • 1½ cup pecans
  • 6 ounces cold Earth Balance or other vegan margarine
  • 2 T flour

Peaches:

  • 4 peaches
  • 1/4 cup brown sugar
  • 1 t cinnamon
  • ¼ t nutmeg
  • 2 T Earth Balance

Directions

Crisp:

1. Make a crisp by combining oats, brown sugar, pecans, margarine and flour

2. Add to food processor and pulse until a crumb forms.

3. Bake crumb mixture until browned. Let cool and then break into clumps.

Peaches:

1. Cut peaches and sauté in saucepan with brown sugar, cinnamon, nutmeg and margarine until soft and caramelized.

2. Add a splash of whiskey or brandy (I used armagnac) and flambé to taste. Let cool slightly.

Assembly:

Layer in a serving dish with soy ice cream and crisp.

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