Peaches With Caramel Sauce Recipes

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CARAMEL PEACH SAUCE



Caramel Peach Sauce image

Use this to make our Peach-Almond Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 3 cups

Number Of Ingredients 3

4 large, ripe peaches (about 1 3/4 pounds)
3/4 cup sugar
1/2 cup water

Steps:

  • Bring a medium saucepan of water to a boil. Meanwhile, prepare an ice-water bath. Place peaches in boiling water for 1 to 2 minutes, remove with a slotted spoon, and transfer to ice-water bath. Remove skin, and cut peaches in half. Remove and discard pits, and slice each half into 6 wedges.
  • Combine sugar and 1/2 cup water in a small saucepan; cover, and cook over medium-high heat until sugar is completely dissolved, 3 to 4 minutes. Uncover, reduce heat to medium low, and cook until sugar turns medium amber, about 15 minutes. While cooking, wipe down sides of pan several times with a pastry brush dipped in cold water to prevent crystals from forming.
  • Working quickly, remove pan from heat, and stir in peach wedges with a wooden spoon. Return saucepan to heat, and continue cooking, stirring occasionally, until the peaches are soft, about 5 minutes.
  • Remove peaches and sugar syrup from heat, and let cool slightly. Transfer half the mixture to a medium bowl, and set aside. Transfer the other half to the bowl of a food processor, and puree until smooth, about 30 seconds.
  • Add half the puree (about 3/4 cup) to the caramelized sliced peaches. Cover with plastic wrap, and refrigerate until the cake is served. Reserve the remaining puree to assemble the cake.

CARAMELIZED SKILLET PEACHES



Caramelized Skillet Peaches image

Deliciously caramelized and juicy peaches with a hint of cinnamon and bourbon (or rum) make the dreamiest ice cream topping. Martha made this recipe on Martha Bakes episode 505.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 8

4 peaches, halved, pitted, and sliced into 1/2-inch-thick wedges
Juice of 1/2 lemon
1/4 teaspoon coarse salt
Pinch of ground cinnamon
4 tablespoons (1/2 stick) unsalted butter
1/4 cup packed light-brown sugar
2 tablespoons bourbon or dark rum (optional)
Vanilla ice cream (optional)

Steps:

  • In a medium bowl, toss together peaches, lemon juice, salt, and cinnamon; set aside.
  • Melt butter and sugar in a large skillet over medium-high heat. Add peach mixture and cook, stirring occasionally, until caramelized, about 5 minutes. If using bourbon or rum, add to skillet, and cook until reduced, about 1 minute.
  • Serve immediately over ice cream, if desired.

PEACHY BREAD PUDDING WITH CARAMEL SAUCE



Peachy Bread Pudding with Caramel Sauce image

This rich and creamy bread pudding is a truly decadent and comforting dessert.

Provided by jowolf2

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h35m

Yield 10

Number Of Ingredients 12

2 cups fresh peaches - peeled, pitted and halved
1 (14 ounce) can sweetened condensed milk
3 eggs, lightly beaten
1 ¼ cups hot water
¼ cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
4 cups French bread, torn into small pieces
½ cup brown sugar
½ cup butter
2 tablespoons light corn syrup
1 tablespoon rum

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
  • Chop the peaches and lightly mash them in a mixing bowl. Combine the sweetened condensed milk and the eggs; add them to the peaches and mix well. Stir in the hot water, melted butter, cinnamon, and vanilla. Stir the French bread into to the custard mixture until the bread is completely moistened. Turn the pudding into the prepared baking dish.
  • Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 10 minutes.
  • While the pudding is baking, combine the brown sugar, 1/2 cup butter, corn syrup, and rum in a saucepan. Bring to a boil over medium heat and simmer for 3 to 4 minutes or until just slightly thickened. Let cool slightly.
  • Remove the pudding from the oven and let it cool for about ten minutes before serving. Serve warm with the caramel sauce. Cool and cover any leftover pudding and store it in the refrigerator.

Nutrition Facts : Calories 455.6 calories, Carbohydrate 60.9 g, Cholesterol 105.7 mg, Fat 19.5 g, Fiber 1.1 g, Protein 10.1 g, SaturatedFat 11.6 g, Sodium 449.5 mg, Sugar 35.9 g

PEACHES 'N' CREAM ECLAIRS WITH BOURBON CARAMEL SAUCE



Peaches 'n' Cream Eclairs with Bourbon Caramel Sauce image

Categories     Bourbon     Milk/Cream     Mixer     Egg     Dessert     Bake     Peach     Summer     Pastry     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Make 8 servings

Number Of Ingredients 18

For choux pastry
6 tablespoons unsalted butter
3/4 cup water
1/4 teaspoon salt
3/4 cup all-purpose flour
3 large eggs
For caramel sauce
1 cup sugar
1/2 cup water
1/8 teaspoon salt
1/2 stick unsalted butter, cut into 4 pieces
2 tablespoons bourbon or dark rum
For peaches-and-cream filling
1 pound firm-ripe peaches or nectarines
2 tablespoons sugar, divided
1 1/4 cups chilled heavy cream
1 teaspoon bourbon or dark rum
Equipment: a large pastry bag fitted with a 3/4-inch plain tip

Steps:

  • Make choux pastry:
  • Preheat oven to 425°F with rack in upper third. Butter a large baking sheet.
  • Bring butter, water, and salt to a boil in a small heavy saucepan over high heat, stirring until butter is melted. Reduce heat to medium. Add flour all at once and cook, beating with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds. Transfer mixture to a large bowl and cool slightly, about 5 minutes. Add eggs 1 at a time, beating well with an electric mixer at high speed after each addition.
  • Transfer mixture to pastry bag and pipe 8 (5-inch-long) strips (about 1 inch wide) onto baking sheet, spacing them at least 1 inch apart.
  • Bake éclairs 15 minutes, then reduce temperature to 400°F and continue to bake until golden, puffed, and crisp, about 15 minutes more (leave oven on). Immediately pierce side of each éclair with tip of a paring knife and return to oven to dry, propping door slightly ajar, 5 minutes. Halve an éclair horizontally: If still moist inside, return éclairs to oven and dry 5 minutes more. Cool éclairs completely on a rack, about 25 minutes.
  • Make caramel sauce while éclairs cool:
  • Heat sugar in a 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is a dark amber. Remove from heat and immediately spoon about 1 teaspoon of caramel along top of each éclair, spreading it with back of spoon. Add water and salt to remaining caramel in skillet and simmer, stirring occasionally, until all of caramel is dissolved. Add butter and bourbon, swirling skillet to incorporate. Remove from heat and keep sauce warm, covered.
  • Make filling:
  • Cut peaches into thin wedges and toss with 1 tablespoon sugar. Let stand until sugar is dissolved, about 5 minutes.
  • Meanwhile, beat cream with bourbon and remaining tablespoon sugar using cleaned beaters until it just holds stiff peaks.
  • Assemble éclairs:
  • Halve éclairs horizontally. Put bottom halves of éclairs on plates and top with whipped cream and peaches, then cover with top halves of éclairs. Drizzle plates with caramel sauce.

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