Paired with a Sour/Wild Ale (mild)
Good morning, and happy Wednesday everyone! I thought today would be the perfect day to share one of my favorite summertime sweet treats. The thing about summer desserts is that they usually gravitate around ice cream, and while I love ice cream to the moon and back, I think that you can really jazz up summer fruits to make them the perfect sweet summer treat (BTW, vanilla ice cream WOULD be delicious with these roasted peaches and cherries). We are still about a month away from the perfect western peach being in season. Colorado usually starts to pump them out towards the end of July and into August, but fortunately they are simple to get anytime of year. Cherries are popping up all over the place, and I couldn’t be more excited about it. I love sweet summer cherries and this dessert is an ode to them.
I hope you guys enjoy this dessert for the warm summer months! It is the perfect way to celebrate fresh summer fruit! Make it ASAP and enjoy!
Beer I don’t pair with sour ales very often. Don’t get me wrong. I LOVE sours. Actually, love isn’t even a strong enough word. I am seriously obsessed with sours, but rarely do I pair with them. The thing is that they don’t usually pair well. A recipe has to be very specific to be able to pair with a sour, and if fruit is involved in some way, shape, or form, a sour can be a very delicious way to go. This is why I decided to pair these roasted peaches and cherries with a sour. I kept it on the mild side. You are more than welcome to go with a seriously tart sour, but I didn’t want an extremely sour beer to take away from the taste of this dish. If you love sours, this pairing is definitely for you!
Roasted Peaches and Sweet Cherries with Graham Cracker Crumble
Justine
Yields 4-6
10 minPrep Time
45 minCook Time
55 minTotal Time
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Ingredients
- 2 pounds peaches, pitted and quartered
- 1 1/2 cups sweet cherries, pitted
- 3 tablespoons cornstarch
- 1/4 cup + 2 tablespoons brown sugar
- 1/2 teaspoon vanilla bean paste
- 2 tablespoons lemon or orange juice
- pinch of salt
- 3/4 cup crushed graham crackers
- 3 tablespoons unsalted butter, softened to room temperature
- 1/2 cup roasted almonds, chopped
Instructions
- Preheat your oven to 375 degrees F and spray a small baking dish with nonstick spray. Set aside.
- In a large bowl, toss the peaches, cherries, cornstarch, 1/4 cup brown sugar, vanilla bean paste, lemon juice, and salt. Pour the mixture into the baking dish.
- In a medium bowl, add the graham cracker crumbs and butter. With clean hands, work the butter into the graham crackers until fully incorporated. Add the almonds and remaining 2 tablespoons of brown sugar. Stir to combine. Sprinkle the mixture on top of the peaches and cherries.
- Bake the fruit for 40-45 minutes or until nice and brown on top. If the topping browns too quickly, cover it with foil and resume cooking.
- Remove from oven and let cool for a few minutes before serving. Enjoy!
