Preheat the oven to 350 degrees. Butter a cast-iron skillet. Coat each wedge of peach using 1/2 cup of the sugar. In a saute pan, heat the olive oil. Add the peaches and cook for 2 to 3 minutes or until the peaches caramelize. Remove from the pan and place in the greased cast-iron skillet. With an electric mixer, cream the remaining 1 cup of sugar and butter together. Add the vanilla, egg and milk. Add the flour, baking powder and salt. Pour the batter over the peaches. Bake for 25 to 30 minutes. Invert the cake onto a platter. Place a slice of the cake on a plate. Drizzle with caramel sauce. Garnish with ice cream and mint. This recipe yields 12 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2330 broadcast 06-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com -or- MAD-SQUAD@prodigy.net 06-06-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (157g)|
|Recipe Makes: 12|
|Calories from Fat: 44 (10%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||6 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 28.2mg||9 %|
|Sodium 144.2mg||5 %|
|Potassium 115.1mg||3 %|
|Total Carbohydrate 100.9g||30 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 99.8g|
|Protein 2.9g||4 %|
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Calories per serving: 446
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