1 scoop Jeni’s Ndali Estate Vanilla Ice Cream
2 Tbsp. Salty Graham Gravel
1 Poached Peach Half 2 Tbsp. Fresh Red Raspberry Sauce
To build each sundae: Place one scoop of ice cream in bowl or small dish. Top with Poached Peach Half, Fresh Red Raspberry Sauce and Salty Graham Gravel.
Salty Graham Gravel
Makes 2 cups
1 cup finely ground graham crackers (about 13 crackers)
¾ cup unbleached all-purpose flour
2 tsp. cornstarch
½ cup sugar
2 tsp. fine sea salt
8 Tbsp. (1 stick) unsalted butter, melted
Preheat oven to 275°.
Combine the graham cracker crumbs, flour, cornstarch and sugar in a small bowl. Add the butter and stir until large lumps have formed and dry ingredients are moistened (mixture should resemble lumpy wet sand). Add salt, mixing just enough to distribute it evenly. Pour crumbs onto a baking sheet and spread evenly.
Bake the crumbs for 10 minutes. Remove pan from the oven and toss crumbs with two bench scrapers or metal spatulas, then chop into ⅛” to ¼” pieces.
Bake for 10 more minutes or until gravel is a rich brown. Remove from oven and let cool completely.
Poached Peach Half
Makes 8 servings
1 bottle white or red wine or 3 cups water
2 cups sugar
Spices or herbs as desired (Jeni recommends star anise in winter, sweet basil in summer)
4 large peaches*
Combine wine, sugar and spices or herbs in 4-quart saucepan and bring to just under a boil over low heat, stirring to dissolve the sugar.
Gently place prepared fruit into the warm poaching liquid and cook 15 minutes, turning the fruit in the liquid as needed, until tender.
Using a slotted spoon, gently remove fruit from poaching liquid. Serve hot or allow to cool on a plate. Fruit may be stored in airtight container, covered with poaching liquid, in refrigerator for up to 3 days.
*May substitute other summer fruit. Poaching times: 4 pears (15 min.); 8 plums (10 min.); 16 apricots (5 min.); 1 lb. cherries (2 min.).
Fresh Red Raspberry Sauce
Makes 1½ cups
12 oz. raspberries, frozen, or 1 pint fresh
½ cup sugar