Roasted Peaches with Caramel Sauce
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 152152 cal |
| pro | 1 g1g pro |
| total fat | 4 g4g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 29 g29g carb |
| fibre | 2 g2g fibre |
| chol | 14 mg14mg chol |
| sodium | 45 mg45mg sodium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 11 iron |
| vit A | 88 vit A |
| vit C | 1717 vit C |
| folate | 33 folate |
Roasting whole peaches yields tender fruit with concentrated flavour. Serve with ice cream or frozen yogurt.
Ingredients
- 8 peaches , (about 2 lb/1 kg)8 peaches or nectarines, (about 2 lb/1 kg)
- 3 tbsp butter , softened3 tbsp butter, softened
- 3 tbsp granulated sugar 3 tbsp granulated sugar
- Caramel Sauce:
- 3/4 cup orange juice 3/4 cup orange juice
- 1/2 cup granulated sugar 1/2 cup granulated sugar
- 1 tbsp peach schnapps , (optional)1 tbsp peach schnapps or brandy, (optional)
Preparation
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.
Source : Canadian Living Magazine: June 2005
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