Caramelized Peaches
Updated May 3, 2024
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 129-ounce can peaches in heavy syrup (about 8 peach halves and 1 cup of syrup)
- ½cup heavy cream
- 1tablespoon Cognac
- 1tablespoon fresh lemon juice
- 4slices ( ½ inch thick) brioche or pound cake
- 2tablespoons coarsely chopped pistachio nuts
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
348 calories; 17 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 48 grams carbohydrates; 3 grams dietary fiber; 38 grams sugars; 4 grams protein; 132 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Drain peaches, pouring syrup into a skillet. Place skillet over high heat. Cook until syrup is caramelized (thick and light golden brown), about 10 minutes, stirring gently toward end of cooking so caramel does not burn around edges.
- Step 2
Add peaches to caramel. Stir in cream. Bring to a boil, stirring occasionally. Boil 1 to 2 minutes. Transfer to bowl, and allow to cool.
- Step 3
Stir in Cognac and lemon juice. If mixture is too thick, add 1 to 2 tablespoons water. Cover, and refrigerate until serving.
- Step 4
To serve, toast brioche slices, and place one on each of four dessert plates. Arrange 2 peach halves on top of each slice, and top with a spoonful or two of sauce. Sprinkle with pistachios, and serve.
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Julianna Peacock
also great over vanilla ice cream
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