Secrets of the Best Chefs

Orange-Poached Peaches with a Graham

Cracker Crust

Serves 4

This dessert is a study in contrasts: the crispy graham crackers

and the soft peaches, the hot orange-peach sauce and the cold

freshly whipped cream. Make sure not to overpoach the peaches;

you want them to still have some bite. You can make this ahead;

just heat up the sauce before you serve it.

6 tablespoons water

¼ cup granulated sugar

¼ cup Grand Marnier

2 cups freshly squeezed orange juice, plus more to cover the

peaches

4 peaches, peeled with a peeler*

4 tablespoons (½ stick) cold unsalted butter, cut into cubes

6 graham crackers, crushed in a resealable plastic bag with a

rolling pin

½ cup cold heavy cream

2 to 3 tablespoons powdered sugar

1 teaspoon vanilla extract or ½ teaspoon vanilla paste

Place the water and granulated sugar in a heavy medium saucepan