Caramelized Peaches

Peaches have a fairly long season ?usually from the end of June through September. Now it is their high season and the recipe I am going to share with you today needs peaches that are firm-ripe so that they do not fall apart as we cook them. These caramelized peaches are quick and uncomplicated to make. Serve this beautiful dessert at your dinner parties and impress friends and family. Believe me no one can ever resist them. The luscious caramel sauce and the liqueur turn these peaches into a decadent dessert!


  •     6 firm-ripe peaches
  •     1 cup ruby port
  •     1/2 cup brown sugar
  •     1 cinnamon stick
  •     1 teaspoon tangerine/orange/ lemon rind
  •     1/4 cup peach/ cherry /Amaretto or Safari liqueur
  •     3 tablespoons pectin + 2 tablespoons caster sugar

How To:

Cut the peaches in half, peel and remove the stones, and slice each half into 2.
In a large  saucepan over medium-high heat, caramelize the brown sugar. Avoid burning. Reduce the heat to medium and add the peaches cut side down. Stir to coat while peaches let their juices out.

Cook, spooning syrup over peaches occasionally and turn them after 3 minutes. Continiue cooking until peaches are tender in caramelized sugar 7 to 8 minutes. At this step peaches are tender and nicely coated in the syrup. Add the port and the cinnamon stick.

In a small bowl combine sugar and pectin and sprinkle over the peaches. Bring to a boil and sauté until the juices further thicken about 3 minutes. You may want to increase the heat under the pan to medium-high.

When the mixture is somewhat syrupy, add the liqueur and the rind, boil for 1 minute and remove from heat. Discard the cinnamon stick. Transfer the peaches to a dessert plate, let sit for about an hour at least. Serve warm or cold with ice cream.





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