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Cinnamon-crunch Peach Sundaes - Ba 7-98

A home-style Cinnamon-crunch Peach Sundaes - Ba 7-98 made with Sugar, Water, Dark Corn Syrup, Cinnamon Sticks, and Whole Cinnamon Graham Crackers Crumbs. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 cup
• 3/4 cup
• 6 tbsp
• 3
• 6
• 4 1/2 tbsp
• 6
• 1 1/2 tbsp
• 3/4 tsp
• 6

Method (preview)

1. 1

   Stir 1 cup plus 2 tablespoons sugar, 3/4 cup water, corn syrup and halved cinnamon sticks in heavy medium saucepan over medium heat until sugar dissolves; bring to boil.

2. 2

   Reduce heat to low; simmer until syrup is reduced to 1� cups, about 20 minutes.

3. 3

   Cool; remove cinnamon sticks. (Can be made 1 week ahead.

4. 4

   Cover; refrigerate.)

5. 5

   Preheat oven to 350F.

6. 6

   Combine cracker crumbs, butter and 1 1/2 tablespoons sugar in small bowl; toss to coat evenly.

7. 7

   Spread mixture out on small baking sheet.

8. 8

   Bake until golden, stirring occasionally, about 5 minutes.

9. 9

   Cool.

10. 10

    Mix peaches, 3 tablespoons sugar, lemon juice and ground cinnamon in medium bowl.

11. 11

    Let stand until juices form, at least 15 minutes and up to 1 hour.

12. 12

    Place 2 scoops of ice cream in each of 6 bowls.

13. 13

    Spoon peaches and juices over ice cream.

14. 14

    Drizzle with syrup and sprinkle with crunch topping.

15. 15

    Garnish with cinnamon sticks, if desired, and serve.