Les Gourmettes Peach Cinnamon Crisp Sundae

Source: Chef Barbara Pool Fenzl, Les Gourmettes, Phoenix, Arizona

Cinnamon Syrup:
1/2 cup water
3/4 cup sugar
1/4 cup dark corn syrup
2 cinnamon sticks, split lengthwise

Cinnamon Crunch
4 cinnamon graham crackers (2 ounces)
1/4 cup unsalted butter, melted

Peaches:
4 peaches, pitted and thinly sliced
2 tablespoons sugar
1/2 teaspoon cinnamon
1 tablespoon lemon juice
1 pint cinnamon vanilla ice cream (Berto's in Arizona)
4 cinnamon sticks, for garnish

For the cinnamon syrup: Put all ingredients in a small, heavy saucepan over medium heat. Bring to a boil, stirring occasionally, and cook until sugar is dissolved. Lower heat and simmer 15 minutes. Cool completely and remove cinnamon sticks. Store in a sealed container at room temperature.

For the cinnamon crunch: Heat oven to 350 degrees F. Put cinnamon graham crackers in the bowl of a food processor and process until they are crumbs. Toss with melted butter and spread onto a baking sheet. Bake in the preheated oven, stirring occasionally, until golden and crunchy, 7 to 10 minutes. Cool and set aside.

For the peaches: Peel and slice the peaches; put into a large bowl. Toss with sugar, cinnamon and lemon juice.

Assembly: Put two scoops of ice cream in each of 4 bowls. Spoon peaches over ice cream; drizzle cinnamon sauce over peaches and ice cream and sprinkle cinnamon crunch over all. Decorate each sundae with a cinnamon stick.

Serves 4.