Featured Recipe


Bourbon Peach and SUn Dried Blueberry Crisp

Serves 6

4 large
peaches, not too ripe, pitted and cut in 8 wedges each
1/4 cup
sun dried blueberries
2 tablespoons
unsalted butter
1/2 teaspoon
2 1/2 tablespoons               
granulated sugar
1 1/2 tablespoons
1 cup
unsalted butter, melted
vanilla bean, split, scraped
2 1/2 cup
3/4 cup packed
brown sugar
3/4 cup
pecan pieces
1/4 cup
praline ice cream

Pre-heat oven to 350°F.

Melt 2 tablespoons butter in large sauté pan over high heat. Add peaches and sun dried
blueberries. Sprinkle with cinnamon and granulated sugar. Sauté to golden. Add bourbon.
Remove from heat. Cool.

Whisk melted butter with scraped seeds from vanilla bean in large bowl. Add oatmeal, brown
sugar, pecans, and molasses. Combine well.

Place peach mixture in large oven-proof dish. Top with oatmeal topping. Bake bubbling and
topping is lightly browned, about 40 minutes.

Serve with praline ice cream

 - Executive Chef Bernard Guillas  
(866) 644.2351 | MR@MarineRoom.com | employment