Peaches in Caramel Over Vanilla Ice Cream

1. 1

   Have ready a bowl of ice and cold water.

2. 2

   Cut an X in blossom end of peaches.

3. 3

   In a saucepan of boiling water blanch peaches 15 seconds and with a slotted spoon transfer to ice water to stop cooking.

4. 4

   Peel peaches and cut each into 8 wedges.

5. 5

   In a small bowl toss peaches with lemon juice.

6. 6

   In an 8 to 9-inch heavy skillet cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden.

7. 7

   Cook caramel, without stirring, swirling skillet, until deep golden, 5 to 6 minutes.

8. 8

   Carefully add peaches and cream (mixture will vigorously steam and caramel will harden).

9. 9

   Cook mixture, stirring frequently, until caramel is dissolved and peaches are tender, about 5 minutes.

10. 10

    Cool peaches to warm and serve over ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.