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 creamMethod
- 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.