Servings: 8, with leftover cornbread
In this dessert, cakey cornbread is paired with the smoky-sweet peaches, salty bacon-studded maple syrup, and rich vanilla gelato. A sprinkle of fruity Aleppo pepper and minced fresh sage completes the sweet-salty-spicy-herbal equation.
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Make Ahead Tips
The syrup can be made up to 5 days ahead; cool completely, transfer to an airtight container, and refrigerate. Warm over low heat before using. The cornbread can be made up to 1 day ahead; wrap tightly and store at room temperature.
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