Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Caramelized Peaches
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- #75063
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 can (29 ounce size) peach halves in heavy syrup
1/2 cup heavy cream
1 tablespoon cognac
1 tablespoon lemon juice, fresh
2 tablespoons water, if necessary
4 slices Brioche or pound cake
2 tablespoons pistachio nuts
directions
Drain the peaches, reserving the syrup, and pour the syrup into a skillet. Cook over high heat until the syrup is reduced and turns into caramel, 9 to 10 minutes, shaking the pan near the end so the caramel doesn't burn around the edges.
Add the peaches to the caramel and stir in the cream. Bring to a boil, stirring occasionally, to melt the caramel and combine it with the cream. Boil for 1 to 2 minutes, then transfer to a bowl and cool. Stir in the cognac and lemon juice and add the water if the sauce is too thick. Cover and refrigerate until serving time.
At serving time, toast the brioche slices and place a slice on each individual dessert plate. Arrange 2 peach halves on top of each slice and coat with the sauce. Sprinkle with pistachios.
cook's notes
This dessert is best chilled, so that the caramel sauce has a luxurious texture. Make it early in the day or just before dinner.
Recipe Source: Jacques Pepin
added by
tpogue
nutrition data
404 calories, 19 grams fat, 58 grams carbohydrates, 4 grams protein per serving.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
reviews & comments
August 26, 2013
I knew this recipe would be good since it was from Jacques Pepin! Outstanding dessert!