Organic Recipes > Dessert > Saute of Peaches in Caramel Cream
Saute of Peaches in Caramel Cream (Serves 4)
courtesy of Culinary School of the Rockies
Can be made up to 24 hours ahead, refrigerated, and reheated for 10 minutes in a 350 degree oven.
Ingredients
4 large ripe peaches, peeled and sliced
1 tablespoon unsalted butter
1/4 cup sugar
3 tablespoons heavy cream
Method
Can be made up to 24 hours ahead, refrigerated, and reheated for 10 minutes in a 350 degree oven.
Ingredients
4 large ripe peaches, peeled and sliced
1 tablespoon unsalted butter
1/4 cup sugar
3 tablespoons heavy cream
Method
- Blanch the peaches for a few seconds in boiling water, and immediately put in ice water. Peel the peaches and slice or cut in wedges.
- Melt the butter in a large fry pan over medium-low heat. Sauté the peaches in the butter for 2-3 minutes.
- Add the sugar to the pan and cook for a few minutes, until the sugar melts and the peaches begin to caramelize. Add the cream and cook for another 4-6 minutes until the peaches are cooked through and the sugar and cream turn a light caramel color.
- Serve warm by themselves or with ice cream or pound cake.
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