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.
- 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
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
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