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Recipe for Hill Country Peach-Biscotti Crumble

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Last week, I settled behind the signing table at the CAF Airpower Museum in Midland with my novel MARFA SHADOWS. With a generous assist from Brenda Kissko of the Midland Convention and Visitors Bureau and Autumn Esparza of the CAF (in photo below), we served Chef Brett’s famous white bean chili Frito pie and his Hill Country peach-biscotti crumble. Here’s the dessert recipe:  

4-5 fresh Texas peaches, peeled, pitted and sliced

2 tablespoons plus 1 tablespoon unsalted butter

2 tablespoons brown sugar

½ teaspoon ground cinnamon

¼ cup rum

8 biscotti, broken into chunks

I cup whipping cream

2 tablespoons powdered sugar

2 tablespoon Texas muscat canelli dessert wine 

Combine the sliced peaches with 2 tablespoons butter, brown sugar and cinnamon in a sauté pan and stir over medium heat until the peaches start to soften, 4-5 minutes. Flame the peaches with the rum. When the alcohol has burned off, pour the peaches into a casserole dish with the broken-up biscotti and combine, letting the biscotti soak up the peach liquid. Press down lightly in the casserole and dot with pieces of the remaining butter. Set in a preheated 350-degree oven and bake until golden on top, about 15 minutes. Meanwhile, using a chilled whisk in a chilled stainless steel mixing bowl, beat the cream with the sugar and wine until peaks form. To serve, spoon warm peach crumble onto dessert plates and top with chilled whipped cream. Serves 6-8.

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About John DeMers

I've been a journalist and author forever. My favorite single word in the English language is "foodandwine." This spirit drives my 45 published books and my weekly radio show heard in Houston, Dallas and Austin.

One response »

  1. It sounds delicious!

    Reply

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