Habanero Peach Shortbread Sundae
It’s almost surprising, how easily the Habanero Peach Rub works in desserts and treats. We really wanted to lean into the sweet nature of this blend, with a deep, molasses base and notes of citrus and cider, next to the peach.
We made two items for this recipe with the Habanero Peach Rub—both the shortbread cookies and the compote are seasoned with the blend. Pair it with your favorite ice cream but it’s hard to compete against the rich flavor of a top-quality vanilla. And, as a bonus, the ice cream helps temper the chile-rich heat, so if you have a bite and you feel the burn, just follow it up with some ice cream.
For the cookie:
1 cup (2 sticks) unsalted butter, at room temperature
2/3 cup Demerara Sugar
1 1/2 teaspoons pure vanilla extract
1 Tablespoon freshly-squeezed orange juice
2 teaspoons fresh orange zest
2 teaspoons Habanero Peach Rub
1/2 teaspoon Kosher Salt
2 cups all-purpose (AP) flour, spooned and leveled
1/4 cup cornstarch
Coarse finishing sugar (optional)
For the compote:
1 pound peaches; you can use fresh, frozen, or canned. Drain canned peaches, peel fresh peaches. Cut into chunks.
2 Tablespoons Granulated Molasses
Zest from one lemon
1/4 cup water
2 teaspoons Habanero Peach Rub, plus more to taste
Also needed:
Your favorite ice cream
1. First make the cookies. Preheat oven to 325°F. Cream butter and sugar together in a stand mixer, about 3 minutes. Line two 8x8 baking dishes with parchment.
2. Scraping down the bowl of the stand mixer as needed, add vanilla, orange juice, and orange zest. Beat to combine. Then add Habanero Peach Rub and Kosher Salt, and beat again for 1-2 minutes.
3. Whisk flour and cornstarch together in a small bowl. With the beater of the stand mixer set to low, add half the flour mixture. Beat just to combine, then add the second half of the flour. Turn the stand mixer up to medium speed and beat for 1-3 minutes, until you form a sticky, shaggy dough.
4. Divide dough in half and press into prepared baking dishes. Make sure the dough is evenly spread across the pans. Take a fork and dock the dough, or pierce the top of the dough all across the surface. This allows the dough to cook more evenly, and not create bubbles. Sprinkle with coarse sugar, if using, and a light coating of Habanero Peach Rub. Put in the preheated oven.
5. Bake shortbread for 28-30 minutes, or until lightly browned and cooked all the way through.
6. Remove cookies from oven. Put the pans on a cooling rack and let cool for about 15 minutes. Then pull cookies, in the baking parchment, out of the pans. Cut into narrow bars while the cookies are still warm; letting them cool completely before cutting will make the cuts uneven or make the cookies crumble. Once cut, let cookies finish cooling before using.
7. While cookies bake, make the compote. Put chunked peaches in a saucepan with Granulated Molasses, lemon zest, water, and Habanero Peach Rub. Cook over medium heat, stirring occasionally.
8. When peaches begin to boil, turn the heat to medium-low and simmer for 5-10 minutes, or until mixture looks syrupy. Mash if desired, and continue to simmer if it looks soupy. The compote will thicken as it cools so try to stop it about five minutes before it looks like it’s at the right thickness. Taste, and adjust by adding more Habanero Peach Rub if desired. Remove from heat when ready and set aside to cool.
9. Put it all together. When cookies and compote are cool, scoop ice cream into a serving bowl. Garnish with two cookies and a dollop of compote.
