Peach Crisp with Creamy Maple Sauce

Ingredients:

• 1 cup premium flour
• 0.5 cup brown sugar
• 0.5 cup granulated sugar
• 0.5 tsp ground cinnamon
• 0.5 tsp ground nutmeg
• 1/4 teaspoon salt
• 110 g butter
• 5-6 whole fresh peaches (firm, not overripe), peeled, cut in half, pitted (about 0.8 kg)
• Half a lemon
• 7 tablespoons maple syrup
• 1.5 cups heavy cream 33%
• 3 tablespoons corn syrup

Preparation:

1. Preheat oven to 175°C.
2. In a medium bowl, combine the flour, brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Cut the butter into small pieces and gradually add it to the flour mixture. Mix thoroughly.
3. In another bowl, slice the peaches into 1.5 cm thick wedges. Add the zest of half a lemon, squeeze in the juice, and toss with the peaches. Drizzle 2 tablespoons of maple syrup over the peaches. Toss to coat. Transfer the peaches to a small 8- to 9-inch baking dish and sprinkle evenly with the streusel. Cover with foil and bake for 15 minutes. Then remove the foil and bake for another 20-30 minutes, until crisp.
4. Make the creamy maple sauce. Pour the heavy cream into a saucepan, add the remaining 5 tablespoons of maple syrup, and the corn syrup. Heat the sauce, stirring, over medium heat until thickened and reduced by a third, about 15 minutes.
   
   Refrigerate the finished sauce until it thickens completely. Or, if you're in a hurry, place the saucepan in a bowl of ice and stir the sauce; it will cool and thicken within 15 minutes. Pour the creamy maple sauce over the peach crisp and serve warm.