Butterscotch Peaches
Serves 4-6. I was
searching for many peach recipes, thanks to the harvest shared by our
neighbors. This one from the NY Times Cooking
site was yummy – we wanted to call it Peaches Foster. Credited to Bringing It Home: Ode to the Peach: A Cook Baffled, and Then at Peace.
6 medium or 5 large ripe peaches
4 Tbs.
butter
½ c. cream
½ c. sugar
1 Tbs.
honey
pinch of
salt
¾ tsp.
vanilla, or ½ tsp. ground ginger, or ½ tsp. almond extract
vanilla ice
cream
almond biscotti,
gingersnaps, or other cookies
Fill a large bowl with ice and water, and set aside. Bring a large pot of water to a boil. Place peaches in boiling water for 2
minutes. Using a slotted spoon, transfer
to ice water. When cool, drain and pat
dry.
Working over a bowl to catch the juice, peel skins from peaches,
squeezing as much juice as possible from the skins. Slice each peach into 10 to 12 slices, and
set aside with juice; discard skin and pits.
In a medium skillet over low heat, melt butter. Raise heat to medium-high and cook butter until
it foams, subsides, foams again and begins to brown. As soon as butter is nut-brown, add the peaches
with juices. Sauté 2 to 3 minutes, then
place skillet over low heat to keep warm.
In a medium heavy-bottomed saucepan, combine cream, sugar,
honey, and salt. Place over low heat and
cook, stirring occasionally, until sugar is completely melted. Raise heat to medium and let boil without
stirring until it turns a rich golden brown, 12 to 15 minutes. (Because of honey and cream it will appear to
turn pale brown before it has caramelized; wait until it has darkened
noticeably, thickened and reduced before proceeding.) Carefully pour peach mixture into this
caramel mixture; it will boil and spatter; stir to combine. Remove from heat and allow to cool
slightly. Add vanilla or other
flavoring. Serve warm or at room
temperature over ice cream, with cookies on the side.
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