To say we get excited about peach season is a bit of an understatement. Nothing quite compares to this time of year—when the peaches are so juicy and ripe, the only way to eat them is over the sink (and with a napkin handy). To celebrate, we’ve crafted the perfect peach sundae in honor of The Peach Truck, our longtime partners who sell the best peaches in America. It also features our Sweet Cream Biscuits & Peach Jam—buttermilk ice cream with homemade sweet cream biscuits and peach jam—available now in scoop shops and online.

To truly make peaches the star, we were inspired by an old method of preserving that calls for mixing ripe fruit with sugar, water, and acid. We’re calling it cold poaching, and it’s a trick we’ve been using a lot lately on all sorts of fruit from peaches to tart cherries. It’s a simple technique that barely changes the fruit’s texture while infusing it with brilliant sweetness—like a sugar-cured slice of ripened fruit. And the resulting syrup, thick and fragrant, works great as a sundae sauce or a brilliant base for a summery spritzer.

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Recipe

The Peach Truck Sundae
Makes roughly 6 small sundaes

For the cold-poached peaches:

  • 1 cup hot water
  • 1 cup granulated sugar
  • Juice of 1 lemon
  • 4 peaches
  • Gel food coloring (optional)
  • 1 ¾ ounce cookie scoop

For each sundae:

  • 1 full scoop Sweet Cream Biscuits & Peach Jam
  • Dollop Honey-Whipped Cream (or to taste)
  • 2 Amaretti Biscuits, crushed
  • ½ sugared peach
  • Sugared peach syrup to taste
  • 1 sprig fresh mint

 

To make cold-poached peaches:  

In a small saucepan, heat water over moderate heat until boiling. Add sugar and lemon juice, and whisk until sugar is completely dissolved. Set aside to cool.

Wash peaches, using a clean vegetable brush to gently remove the hairs from the flesh of the fruit. Slice each peach in half and remove the pit.

Place peach halves in the sugar syrup, submerging the fruit. Let sit overnight (at least 12 hours).

 

To build each sundae:

Place one scoop of Sweet Cream Biscuits & Peach Jam in a bowl. Top with two crumbled cookies, and rest half a peach next to the ice cream, cut side down.

Top with sugared peach sauce, to taste, and honey whipped cream. Garnish with a mint sprig, serve, and enjoy.