KitchenMagician's Recipe

CRISP - PLUM PEACH WITH LAVENDER ICE CREAM

Category: Berry & Fruit Desserts

Makes 6 servings.

4 c French Vanilla ice cream
1 T. finely chopped lavender flowers

1 c. brown sugar, packed
1 c. all-purpose flour
1/2 c. finely chopped almonds
1/2 c. quick-cooking oats
1/2 c. butter, cubed

8 plums
8 peaches
3/4 cup brown sugar, packed
3 T. cornstarch
2 T. raspberry juice concentrate
2 cinnamon sticks
4 star anise
1/2 tsp. ground cinnamon
pinch grated nutmeg
1 vanilla bean, split

Let ice cream soften in refrigerator for 30 minutes; scrape into bowl.
Stir in lavender flowers; cover and freeze for 2 hours or until firm.
Preheat oven to 375F; spray a 9 x 13-inch glass baking dish with cooking spray.
In a medium bowl, stir together sugar, flour, almonds and oats; cut in butter until crumbly; set aside.
Halve and pit plums and peaches; slice each half into 4 wedges and place in large bowl.
Add brown sugar, cornstarch, raspberry juice concentrate, cinnamon sticks, star anise, ground cinnamon and nutmeg.
Scrape seeds from vanilla bean into bowl; toss to combine (reserve bean pod for another use.)
Spread evenly into baking dish; sprinkle with oat mixture
Bake at 375F for 45 minutes or until fruit is tender and filling is bubbly.
Serve warm with Lavender Ice Cream.