Butterscotch Peaches

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   1. Fill large bowl with ice and water and set aside. Bring large pot of water to a boil. Place peaches in boiling water for two minutes. Using slotted spoon, transfer peaches to ice water. When cool, drain and pat dry.

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   2. Working over a bowl to catch the juice, peel skins from peaches, squeezing as much juice from the skins as possible. Slice each peach into 10-12 slices and set aside. Discard pits and skins.

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   3. In 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; add peaches with the juice. Sautee 2-3 minutes and then place skillet over low hat to keep warm.

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   4. In a medium, heavy-bottomed saucepan, combine cream, sugar, honey and salt. Place over low heat, stirring occasionally, until sugar is completely melted. Raise heat to medium and let boil without stirring until it turns a rich, golden brown; 12-15 minutes. Carefully pour contents of skillet into saucepan and stir. Add vanilla or other flavoring. Serve warm or at room temp. with ice cream and cookies.

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