peaches Archives - Creating From My Corner Kitchen

A few weeks ago peaches became available in my local grocery store. I love peaches but sometimes here in the Northeast they can be less than perfect so I tried to come up with a way to use them in a dessert and try to give them a little extra flavor. My solution — caramel– not just carmel but double caramel. This can used as a topping for ice cream, pound cake or angel food cake or just by itself!
Before adding the peaches to the caramel I remove the skins but blanching them in simmer water. Take each peach and cut a small X in the bottom and place them in a pan of simmering water.

Let the peaches sit in the simmering water for 2-3 minutes and then remove and place them in an ice bath. Once cooled the skin should peel off easily.

While the peaches are cooling it’s time to make the (first) caramel. In a small saute pan heated to medium heat, melt 2 tablespoons of butter. Once the butter is melted add 1/4 cup of brown sugar, stir and let the sugar melt. Turn the heat to low and let simmer and thicken while you peel and slice the peaches, but be sure to stir it often so that the caramel doesn’t burn.

Add the sliced peaches to the simmering caramel and cook on low uncovered for 5 minutes or until the peaches are soft.

Now you are ready to serve them however you like. I chose angel food cake. Place the angel food cake in a dish and pour peaches and caramel over the cake.

Wait….what’s the double part of the double caramel peaches? Cajeta, a creamy Mexican caramel made from goat’s milk. I used a cajeta that I bought during a trip to Sharon Springs NY when I met the Fabulous Beekman Boys at their store Beekman 1802, but any kind of cajeta will do, I’m just partial to the Beekman’s.