Roasted Cream Peaches
Source of Recipe
BBR
Recipe Introduction
I made mine in my enameled cast iron skillet which roasted nicely and then made melting the caramel easy. Caution: don't roast until the caramel is very dark brown. It should be a dark amber. Be careful when you pour in the cream because it will bubble up and spit. Next time I think I would double the sugar, butter and cream in order to have more sauce. Wonderful. cj
List of Ingredients
Very unusual, but absolutely sinful with ice cream.
6 ripe peaches, peeled and cut in half
1 stick butter (not margarine), cut in pieces
1/2 cup sugar
1/2 cup heavy cream
Recipe
Preheat oven to 375F. Place peaches cut side up in a roasting pan just big enough to fit them in. Dot with butter pieces and sprinkle sugar over all. Roast until the peaches are tender and the juices have carmelized, about 35-45 minutes (the butter will rise to the top).
Remove peaches to serving bowl. Place pan over medium-high heat and pour in the cream. Stir constantly, until the carmelized juices dissolve and form a smooth sauce. Pour over peaches and serve.
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