Peaches Foster with Cane Syrup Pecan Ice Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is a variation on the classic New Orleans dessert bananas Foster, created by chef Paul Blange at Brennan's Restaurant. To save time, you can use store-bought premium vanilla or butter pecan ice cream instead of homemade. Active time: 1 hr Start to finish: 5 hr (includes making ice cream) Ingredients:
4 large ripe peaches (2 pounds total) |
1/2 stick (1/4 cup) unsalted butter |
6 tablespoons packed light brown sugar |
1/3 cup dark rum |
1/4 teaspoon cinnamon |
1/8 teaspoon salt |
cane syrup pecan ice cream |
garnish: chopped toasted pecans |
Directions:
1. Have ready a large bowl of ice and cold water. Bring a 6-quart pot three-fourths full of water to a boil, then gently drop peaches into water and cook 15 seconds. Transfer with a slotted spoon to ice water and cool completely to stop cooking. Remove skin with a paring knife and cut peaches into 1/2-inch-thick wedges, discarding pits.
2. Melt butter in a 10- to 12-inch heavy skillet over moderate heat, then stir in brown sugar, rum, cinnamon, and salt until smooth. Add peaches and simmer, stirring and turning peaches over occasionally, until tender, 3 to 5 minutes. Cool until warm and serve over scoops of ice cream.
3. Cooks' note: Peaches in sauce can be made 2 hours ahead. Reheat to warm before serving.
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