Great summertime dessert.
Have a large bowl of ice cold water ready for shocking the peaches.
Bring a large pot of water to a boil (about 2/3 full), then gently drop peaches into water and cook 15-20 seconds. Transfer peaches with slotted spoon to the 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.
Melt butter in a 10- to 12-inch heavy skillet over moderate heat, and then stir in brown sugar, rum, cinnamon, and salt until smooth. (Optional, light the rum to burn off some of the alcohol).
Add peaches and simmer, stirring and turning peaches occasionally, until tender (about 3-5 minutes).
Cool briefly and serve over ice cream (peach, vanilla, caramel or butter pecan). Top with toasted pecans and serve immediately.
Peaches in sauce can be made 2 hours ahead - simply reheat to warm before serving.
Nectarines can be used in place of peaches and do not need to be peeled.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (146g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 169 | ||
Calories from Fat: 72 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8g | 11 % | |
Saturated Fat 4.9g | 24 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 20.3mg | 6 % | |
Sodium 3.2mg | 0 % | |
Potassium 235.8mg | 6 % | |
Total Carbohydrate 18.1g | 5 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 16.2g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 169
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