PEACHES IN CARAMEL SAUCE RECIPES

Steps:

• Bring a medium saucepan of water to a boil. Meanwhile, prepare an ice-water bath. Place peaches in boiling water for 1 to 2 minutes, remove with a slotted spoon, and transfer to ice-water bath. Remove skin, and cut peaches in half. Remove and discard pits, and slice each half into 6 wedges.
• Combine sugar and 1/2 cup water in a small saucepan; cover, and cook over medium-high heat until sugar is completely dissolved, 3 to 4 minutes. Uncover, reduce heat to medium low, and cook until sugar turns medium amber, about 15 minutes. While cooking, wipe down sides of pan several times with a pastry brush dipped in cold water to prevent crystals from forming.
• Working quickly, remove pan from heat, and stir in peach wedges with a wooden spoon. Return saucepan to heat, and continue cooking, stirring occasionally, until the peaches are soft, about 5 minutes.
• Remove peaches and sugar syrup from heat, and let cool slightly. Transfer half the mixture to a medium bowl, and set aside. Transfer the other half to the bowl of a food processor, and puree until smooth, about 30 seconds.
• Add half the puree (about 3/4 cup) to the caramelized sliced peaches. Cover with plastic wrap, and refrigerate until the cake is served. Reserve the remaining puree to assemble the cake.

Steps:

• Combine the sugar, salt and cinnamon into a large bowl; add the peaches, and toss to coat well. Heat a large frying pan over a medium-high heat. Add the peaches, cut sides down, and sprinkle with the remaining sugar-cinnamon mixture. Cook for 5 minutes, then turn the peaches and cook for a further 3 minutes until tender and caramelised.

• Add the brandy; cook until reduced for about 1 minute. Add knobs of the butter and cream; swirl to melt the butter and combine. Cook for a further 2 minutes until thick and saucy.