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1
Fill a large bowl with ice and water, and set aside.
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2
Bring a large pot of water to a boil.
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3
Place peaches in boiling water for 2 minutes.
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4
Using a slotted spoon, transfer to ice water.
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5
When cool, drain and pat dry.
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6
Working over a bowl to catch the juice, peel skins from peaches, squeezing as much juice as possible from the skins.
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7
Slice each peach into 10 to 12 slices, and set aside with juice; discard skin and pits.
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8
In medium skillet over low heat, melt butter.
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9
Raise heat to medium-high and cook butter until it foams, subsides, foams again and begins to brown.
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10
As soon as butter is nut-brown, add the peaches with juices.
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11
Saute 2 to 3 minutes, then place skillet over low heat to keep warm.
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12
In medium heavy-bottomed saucepan, combine cream, sugar, honey and salt.
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13
Place over low heat and cook, stirring occasionally, until sugar is completely melted.
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14
Raise heat to medium and let boil without stirring until it turns a rich golden brown, 12 to 15 minutes.
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15
(Because of honey and cream it will appear to turn pale brown before it has caramelized; wait until it has darkened noticeably, thickened and reduced before proceeding.)
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16
Carefully pour contents of skillet into saucepan; it will boil and spatter; stir to combine.
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17
Remove from heat and allow to cool slightly.
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18
Add vanilla or other flavoring.
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19
Serve warm or at room temperature over ice cream, with cookies on the side.
