Roasted Peaches with Caramel Sauce

Author: Canadian Living

Roasting whole peaches yields tender fruit with concentrated flavour. Serve with ice cream or frozen yogurt.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: June 2005

Ingredients

  • 8 peaches (about 2 lb/1 kg)
  • 8 nectarines (about 2 lb/1 kg)
  • 3 tablespoons butter softened
  • 3 tablespoons granulated sugar
Caramel Sauce:
  • 3/4 cups orange juice
  • 1/2 cup granulated sugar
  • 1 tablespoon peach schnapps (optional)
  • 1 tablespoon brandy (optional)

Method

Caramel Sauce: In small saucepan, heat orange juice over medium heat until steaming; keep warm.

Meanwhile, in heavy saucepan, stir sugar with 1/4 cup (50 mL) water over medium heat until dissolved, brushing down side of pan with pastry brush dipped in cold water. Bring to boil; boil vigorously, without stirring but brushing down side of pan, until amber, about 6 minutes.

Holding pan at arm's length and averting face, add warm orange juice; stir until smooth. Return pan to heat and simmer until reduced to 2/3 cup (150 mL), about 5 minutes. Stir in peach schnapps (if using). Pour into measuring cup; let cool. (Make-ahead: Refrigerate in airtight container for up to 1 week; rewarm to liquefy.)

Brush peaches all over with butter; roll in sugar to coat. Place in 8-inch (2 L) square glass baking dish; pour caramel sauce over top. Bake in 300°F (150°C) oven, basting occasionally, until tender and skin begins to split, about 1 hour. Serve with sauce.

Nutritional facts <b>Per serving:</b> about

  • Sodium 45 mg
  • Protein 1 g
  • Calories 152.0
  • Total fat 4 g
  • Cholesterol 14 mg
  • Saturated fat 3 g
  • Total carbohydrate 29 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 17.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Peaches with Caramel Sauce

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