Peaches "Foster" with Cane Syrup Pecan Ice Cream
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/8 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/3 cup dark rum
- 1/2 stick (1/4 cup) unsalted butter
Preparation 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. 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. Cooks' note:Peaches in sauce can be made 2 hours ahead. Reheat to warm before serving.
Preparation 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. 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. Cooks' note:Peaches in sauce can be made 2 hours ahead. Reheat to warm before serving.
