Caramelized Peaches
Serves 4
Recipe By: Jacques Pepin
Published in: Fast Food My Way
1 large can Peach halves in heavy syrup -- 29 oz.
1/2 cup heavy cream
1 tablespoons cognac
1 tablespoons lemon juice -- fresh
2 tablespoons water -- if necessary
4 slice Brioche or pound cake
2 tablespoons pistachio nuts
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 gthe 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
of four desserts plates. Arrange 2 peach halves on top of each slice
and coat with the sauce. Sprinkle with pistachios.
Note:
This dessert is best chilled, so that the caramel sauce has a
luxurious texture. Make it early in the day or just before dinner.
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