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Roasted Peaches with Oatmeal Streusel and Creme Anglaise

5 Aug


I don’t think I could have found a simpler, more delicious way to eat my favorite summer fruits (peaches and nectarines), aside from just directly biting into one.  The peaches and streusel alone are fantastic–the warm cinnamon and nutmeg flavors complement the fruit perfectly.  When you add the creme anglaise, though…I don’t know if words can even describe how much I LOVE creme anglaise.  This was my first attempt at making it and, while not perfect, I was eating it straight out of the bowl and had to stop to make sure I would have enough to spoon over the peaches.  The original streusel recipe called for chopped almonds for crunch, but I switched in oatmeal instead–I’m a BIG sucker for oatmeal streusel.  Best of all, the ingredients were all in my fridge and pantry already, so it was a quick treat to whip up.  It’s not overly sweet either, so I may be making it for brunch pretty soon here.  In fact, I’m not even going to talk any more, I just want t
o get right to the recipe:

Roasted Peaches with Oatmeal Streusel and Creme Anglaise
Peaches recipe adapted from Eat Well
Creme Anglaise recipe adapted from Cooks Illustrated, Dec 2006
Serves 2 (Creme Anglaise recipe makes about 2 cups)

  • 2 firm peaches or nectarines
  • 1.5 tablespoons of butter, cut into pieces (plus extra for buttering dish)
  • 3 tablespoons of flour
  • 3 tablespoons of brown sugar
  • 1/4 teaspoon of cinnamon
  • 1/8 teaspoon of nutmeg
  • sprinkle of salt
  • 1/4 cup of oatmeal
  • 1 1/2 teaspoons of vanilla bean paste
  • 1 teaspoon of vanilla extract
  • 1 1/2 cups whole milk
  • 5 large egg yolks
  • 1/4 cup sugar
  • pinch of salt

For the Peaches:

  1. Preheat an oven to 400°F. Lightly butter any baking dish that will accommodate the peaches (I used a glass pyrex).
  2. Cut the peaches in half and remove the pits.  On the round side of the peach, cut a thin slice off  to create a little flat space so that the peaches won’t roll around in the baking sheet.  Arrange them in the dish with the pit side up.
  3. In a food processor, combine the flour, brown sugar, cinnamon, nutmeg and salt.  Add the butter pieces and pulse about 5-10 times until the mixture is crumbles.  A word of warning: I over pulsed mine and accidentally made it into cookie dough.  If this happens, it’s no biggie; it will taste the same.
  4. Stir the oatmeal into the mixture.
  5. Press small handfuls of the mixture onto the tops of the peaches.  Like I said, mine was more like cookie dough, so pinched off bits and pressed them onto the peaches.
  6. Pop the peaches into the oven and bake 20 minutes.  Peaches will be tender and the streusel will be baked and browned.  In the meantime…

For the Creme Anglaise

  1. Warm the milk in a medium sauce pan over low heat until steaming.
  2. In the meantime, whisk yolks, sugar, and salt together in medium bowl about 1 minute until pale yellow in color.
  3. Measure out 1/2 cup of the steaming milk (leave the rest in the pan over the low heat) and, while constantly whisking, slowly pour the 1/2 cup of milk over the egg mixture. (This is called “tempering”, you’re warming up the eggs so they don’t freak out when poured into hot milk and turn immediately into scrambled eggs.)
  4. Pour the warmed egg mixture into the pan of milk and constantly stir the mixture for the next 8-10 minutes.  Using an instant-read thermometer (do you have one yet?  If not, they’re something like $12 at Bed Bath & Beyond; go get one!), keep stirring the milk until it registers 175-180 degrees.  Be patient.  If you turn the heat up, the milk will curdle.  Make sure to keep an eye on the bottom of the pan–be quick to break up any curdled milk that forms along the bottom of the pan because it will make the creme grainy.  I was disappointed, seeing that my creme was turning out super grainy and decided that I would eat it anyway and just not give you guys the recipe until I had figured out what I did wrong but it turns out I had no reason to panic because of the next step here…
  5. Once you reach 175-180 degrees, take the pan off the heat and pour it through a fine mesh strainer.  I was worried I wouldn’t have a strainer fine enough, but just your average mesh strainer will do–it got rid of all the little grains and I had a beautifully smooth Creme Anglaise!

The creme can be refrigerated until you want to use it (put a piece of plastic wrap directly on the surface of the creme so that you don’t get a skin on it later), but I spooned it still warm over the warm peaches.  I thought I was in heaven.  I still have a lot of strawberries left (I’m eating them as fast as I can!) and can’t wait to eat them with some of the creme tonight after dinner.

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