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Caramelized Peaches
Luckily for us, peaches have a fairly long season—usually from the end of May through September. For this recipe, use peaches that are firm-ripe so that they do not fall apart as you cook them. These caramelized peaches are so versatile, they can be used in sweet and savory dishes alike.
Instructions
1. Cut the peaches in half, remove the stones, and slice each half into quarters.
2. In a medium saucepan over medium-high heat, combine the port, sugar, cardamom pods, cinnamon stick, and vanilla bean, and bring to a boil. Reduce the heat to medium and cook until the mixture is somewhat syrupy, about 3 minutes. Add the peaches, stir to coat, and cook until they are golden and are nicely coated in the syrup, 3 to 4 minutes. Discard the whole
spices, and serve the peaches warm or cool.
Yield: 2 cups
Ingredients
- 4 firm-ripe peaches
- 1 cup ruby port
- 1/2 cup sugar
- 4 whole cardamom pods
- 1 cinnamon stick (3 inches long)
- 1 whole vanilla bean, split lengthwise
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