I always keep a few cans of peaches in my pantry to use as a last-minute dessert or as a garnish for chicken or duck. The caramel cream sauce -- made from the syrup in the can of peaches -- makes this dish particularly luscious. This dessert is best chilled, so that the caramel sauce has a luxurious texture. Make it early in the day or just before dinner. Ingredients 1 (29 oz can) Peach Halves in heavy syrup (about 8 peach halves and 1 cup syrup) 1/2 cup Heavy cream 1 tablespoon Cognac optional 1 tablespoon Fresh lemon juice 1 tablespoons Water if necessary 4 slices Pound cake (or brioche) (1/2-inch thick slices) 2 tablespoons Pistachios coarsely crushed (optional) Whipped Cream optional, for garnish

Instructions
Drain the peaches, reserving the syrup, and pour the syrup into a skillet. Cook over high heat until the syrup is reduced and turns into caramel, 9 to 10 minutes, shaking the pan near the end so the caramel doesn't burn around the edges.

Add the peaches to the caramel and stir in the cream. Bring to a boil, stirring occasionally, to melt the caramel and combine it with the cream. Boil for 1 to 2 minutes, then transfer to a bowl and cool. Stir in the cognac (if using) and lemon juice and add the water if the sauce is too thick. Cover and refrigerate until service time.

At serving time, toast the brioche slices and place a slice on each of four dessert plates. Arrange 2 peach halves on top of each slice and coat with the sauce. Sprinkle on the pistachios.

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Yields: 4 Servings
    

notes:  From JACQUES PEPIN: FAST FOOD MY WAY, page 208.

Cuisine:   Uncategorized

Main Ingredient:   Peaches