Butterscotch Peaches Recipes

BUTTERSCOTCH PEACHES

Steps:

• Fill a large bowl with ice and water, and set aside. Bring a large pot of water to a boil. Place peaches in boiling water for 2 minutes. Using a slotted spoon, transfer to ice water. When cool, drain and pat dry.
• Working over a bowl to catch the juice, peel skins from peaches, squeezing as much juice as possible from the skins. Slice each peach into 10 to 12 slices, and set aside with juice; discard skin and pits.
• In medium skillet over low heat, melt butter. Raise heat to medium-high and cook butter until it foams, subsides, foams again and begins to brown. As soon as butter is nut-brown, add the peaches with juices. Sauté 2 to 3 minutes, then place skillet over low heat to keep warm.
• In medium heavy-bottomed saucepan, combine cream, sugar, honey and salt. Place over low heat and cook, stirring occasionally, until sugar is completely melted. Raise heat to medium and let boil without stirring until it turns a rich golden brown, 12 to 15 minutes. (Because of honey and cream it will appear to turn pale brown before it has caramelized; wait until it has darkened noticeably, thickened and reduced before proceeding.) Carefully pour contents of skillet into saucepan; it will boil and spatter; stir to combine. Remove from heat and allow to cool slightly. Add vanilla or other flavoring. Serve warm or at room temperature over ice cream, with cookies on the side.

BUTTERSCOTCH PEACH COBBLER (OR CARAMEL PEACH COBBLER)

Steps:

• In a large bowl, combine the sliced peaches with the tablespoon of cornstarch. Set aside.
• In a light colored pan, so you can monitor the browning, slowly melt the butter cubes over low heat, and let it cook until the butter is a light golden brown, If your pan is dark, lift up some with a spoon to test the color. Pour the browned butter into an 8x8 square baking dish, making sure you use a rubber spatula to scrape every bit of it out the pan as you don't want to lose a any of this brown butter deliciousness!
• For the rest of the batter, in a bowl, mix the ½ cup sugar, flour, baking powder and salt together. Slowly pour in the milk, stirring, to prevent clumps, until smooth. Stir in vanilla extract. Pour batter over the melted brown butter. DO NOT STIR.
• To make the syrup, in a medium heavy-bottomed saucepan, combine the heavy cream, brown sugar, corn syrup, and tablespoon of butter. Place over low heat and cook, stirring occasionally, until the sugar is completely melted and dissolved. Stir in the salt and vanilla extract. Remove from heat and stir in the cornstarch coated peaches. IF using white sugar, before you stir in the butter, vanilla extract, salt and peaches, raise the heat to medium after the sugar has dissolved, and continue to cook the syrup until the white sugar turns a light caramel color, and then stir in the butter, salt, vanilla extract, and cornstarch coated peaches, being careful, in both instances, to avoid splatter so you don't get burned.
• Carefully spoon the peaches in syrup over the batter. DO NOT STIR. You want three layers 1). Melted brown butter, 2) Batter 3) Peaches in syrup.
• Place in a preheated 350F degree oven and bake the cobbler or 40-50 minutes. The batter will rise to the top and it's done when it's golden brown. Serve warm with ice cream, or yogurt, or creme fraiche and/or whipped cream.

BUTTERSCOTCH PEACHES

Steps:

• 1. Fill large bowl with ice and water and set aside. Bring large pot of water to a boil. Place peaches in boiling water for two minutes. Using slotted spoon, transfer peaches to ice water. When cool, drain and pat dry. 2. Working over a bowl to catch the juice, peel skins from peaches, squeezing as much juice from the skins as possible. Slice each peach into 10-12 slices and set aside. Discard pits and skins. 3. In medium skillet over low heat, melt butter. Raise heat to medium-high and cook butter until it foams, subsides, foams again and begins to brown; add peaches with the juice. Sautee 2-3 minutes and then place skillet over low hat to keep warm. 4. In a medium, heavy-bottomed saucepan, combine cream, sugar, honey and salt. Place over low heat, stirring occasionally, until sugar is completely melted. Raise heat to medium and let boil without stirring until it turns a rich, golden brown; 12-15 minutes. Carefully pour contents of skillet into saucepan and stir. Add vanilla or other flavoring. Serve warm or at room temp. with ice cream and cookies.