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Nicole Simeone
Peach Saison Dessert Sauce
Social media can be a swamp to Wade through sometimes. But we’re not going to talk about the downsides of the digital platforms that have most of us mesmerized. Today, as I promised on Thursday, we’re going into the kitchen with Spencer Brewery’s Peach Saison.
Queue up the numerous clips of Julia Child cooking with wine. No, a little more. A little more. Oh, and a glass for me.
What does this have to do with social media? It’s where I found the recipe. I was scrolling through my Instagram feed when a picture of a recipe card caught my attention. Spencer Brewery had posted a concoction whipped up by one of their Guesthouse chefs, Eileen Lawter.
I had barely zoomed in on the picture before I was itching to get into the kitchen. Nevermind the fact that our kitchen was a smidge short on some of the ingredients. I couldn’t do a whole batch of the Peach Saison Dessert Sauce. Only two large peaches in our fruit basket. Also, we didn’t have any of the recommended tasting vehicles.
But when the inspiration to destroy your kitchen strikes- I mean…no, I mean destroy. That’s just how I cook and bake. I had to try this, that’s all there was to it.
The full recipe calls for three cups of peaches, a cup of brown sugar, a cup of white sugar, six Tablespoons of the peach saison, and two teaspoons of either lemon or orange zest. For this test run, I went with orange zest.
The short list of ingredients made the mis easy peasy. I cut, measured, and zested while Adam made dinner. The remainder of the saison was divvied up and enjoyed with our meal.
On went the stove after dinner. Like the ingredients list, the directions for this garnish are straight forward. Like all those infomercials used to say- “it’s so easy anyone can do it!”
All of the prepped ingredients go in a saucepan together, and you’ll need to stir until everything is incorporated.
Then, let the mixture come to a boil before bringing the heat down to a simmer.
Stir occasionally as the sauce simmers away for about twenty or so minutes.
Next, pour the sauce into a bowl to cool. From there, grab a trusty airtight container and leave in the fridge till you’re ready to sample.
Can something that easy really come out that good? In a word- yes.
The brilliant chef recommended using this sauce to top pound cake, vanilla ice cream, and French toast. As you can see from our plates servings, we opted for both ice cream and pound cake. Why try one when you can try both, right?
My first reaction to tasting this sauce was an overwhelming desire to hop in the car, go to the package store and buy four more four packs of the saison. I want to be ready to make this on short notice. My second reaction was to ask Adam why he didn’t pick up a loaf of challah bread so we could make French toast the next morning so we could smother it in this sauce.
My goal to eat healthier, slipping almost entirely from my mind with each passing bite.
There will, of course, have to be a second batch made. I need to know what it tastes like using lemon zest. Could I really leave that on the table? Of course, I can’t.
Either way you slice it, this is a perfect complement summer desserts. If you are even the slightest bit curious, go out and grab yourself some peaches and get cracking!