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California Raisin Peach Crisp with California Raisin Ice Cream

Yields4 ServingsTotal Time2 hrs 20 mins

Chef Panjama Praphapantasak
Chef Instructor, Suan Dusit International Culinary School

California Raisins and Peaches
 100 g California Raisins
 320 g Canned Peaches, cut into cubes
 55 g Brown Sugar
 10 g Corn Flour
 2 tsp Lemon Juice
Oatmeal Crisp
 150 g All Purpose Flour
 100 g Brown Sugar
 85 g Butter
 60 g Oatmeal
 0.25 tsp Salt
California Raisin Ice Cream
 140 g California Raisins
 125 g Sugar
 6 Egg Yolks
 460 ml Milk
 460 g Cream
 4 ml Vanilla Extract
Method
1

Combine sugar and egg yolks in a sauce pan and whisk until pale yellow. Add milk and stir until smooth. Place over medium heat and cook until the mixture thickens. Strain through a fine sieve. Add raisins and vanilla extract.

2

Pour the mixture into an ice cream machine and churn until thick. Transfer to a container and keep frozen until time to serve.

3

To prepare the oatmeal crisp, stir our, oatmeal, brown sugar and salt together. Add vanilla and melted butter. Combine all the ingredients well.

4

In a bowl, toss together the peaches, raisins, lemon juice, brown sugar and corn flour. Place on a baking tray and top with the oatmeal crisp.

5

Bake at 165°C for 15 minutes.

Assembly
6

To serve, dish out raisin and peach crisp and place in a serving bowl. Finish with a scoop of California Raisin Ice Cream.

Nutrition Facts

Servings 4