7.10.2006
Caramelized Peaches
Jacques Pepin's Fast Food My Way is fast becoming one of my favorite cookbooks. Nothing I've made out of it so far has been a dud - and it is all really quick and easy. The star so far has been this recipe for caramelized peaches not just for tastiness but also for the ingenious use of the peach syrup as base for the smooth, decadent sauce that makes these peaches so yummy. Jacques adds cognac to his version, but I don't because I hate weird alcohol tastes in my desserts. J. also says to serve this with pound cake or brioche, but it is good on its own, too.
1 29 oz can of peach halves in heavy syrup
1/2 c heavy cream
1 tbs lemon juice
2 tbs crushed pistachios
1. drain peaches while saving the syrup. pour the syrup into a fry pan and cook until it turns into caramel, 9 - 10 minutes.
2. add peaches to syrup and stir in cream. bring to a boil for 1 - 2 minutes.
3. transfer peaches and caramel cream to a bowl and cool.
4. add lemon juice and refrigerate for at least 30 minutes.
5. sprinkle with crushed pistachios and serve.
serves four people if they are polite, two if they are greedy.
1 29 oz can of peach halves in heavy syrup
1/2 c heavy cream
1 tbs lemon juice
2 tbs crushed pistachios
1. drain peaches while saving the syrup. pour the syrup into a fry pan and cook until it turns into caramel, 9 - 10 minutes.
2. add peaches to syrup and stir in cream. bring to a boil for 1 - 2 minutes.
3. transfer peaches and caramel cream to a bowl and cool.
4. add lemon juice and refrigerate for at least 30 minutes.
5. sprinkle with crushed pistachios and serve.
serves four people if they are polite, two if they are greedy.
# posted by SMRT : 4:17 PM
