Caramelized Peaches

1. 1

   Drain peaches, pouring syrup into a skillet.

2. 2

   Place skillet over high heat.

3. 3

   Cook until syrup is caramelized (thick and light golden brown), about 10 minutes, stirring gently toward end of cooking so caramel does not burn around edges.

4. 4

   Add peaches to caramel.

5. 5

   Stir in cream.

6. 6

   Bring to a boil, stirring occasionally.

7. 7

   Boil 1 to 2 minutes.

8. 8

   Transfer to bowl, and allow to cool.

9. 9

   Stir in Cognac and lemon juice.

10. 10

    If mixture is too thick, add 1 to 2 tablespoons water.

11. 11

    Cover, and refrigerate until serving.

12. 12

    To serve, toast brioche slices, and place one on each of four dessert plates.

13. 13

    Arrange 2 peach halves on top of each slice, and top with a spoonful or two of sauce.

14. 14

    Sprinkle with pistachios, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.