Good Food, Good Life, 365 – Caramel Peach Sauce
3 ripe peaches, peeled and thinly sliced
2 tablespoons butter
2 tablespoons brown sugar
1 tablespoon honey, local preferred
Melt butter over medium heat in a 10-inch skillet. When the butter just begins to brown, remove from heat and add brown sugar and honey. Stir. Return to burner, reduce heat and continue to stir until brown sugar melts. Add peaches and stir until they are slightly softened and sauce thickens. Serve warm over ice cream, pound cake, pancakes, waffles, French toast, angel food cake.
I like to use my thin-skin peeler, sometimes referred to as a soft fruit peeler, when I need just a few peaches. If you don’t have one of these peelers, use this method: Bring a large pot of water to a boil. Use a sharp paring knife to make a small X at the base of each peach. Prepare a bowl of ice water. Put the peaches in the pot of boiling water and blanch them for 40 seconds, a little longer if peaches are slightly under-ripe. Remove peaches from the hot water with a slotted spoon and gently transfer them to the bowl of ice water. Leave them in the bowl for about one minute. Remove and pat dry. Slip the skin off the peaches using your fingers or a paring knife.
Honey Caramel Peach Sauce can be stored in a tightly sealed glass jar or bowl in the refrigerator for 2 or 3 days. Warm the sauce up before serving.