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1 large can Peach halves in heavy syrup -- 29 oz.
1/2 cup heavy cream
1 tablespoons cognac
1 tablespoons lemon juice -- fresh
2 tablespoons water -- if necessary
4 slice Brioche or pound cake
2 tablespoons pistachio nuts
Drain the peaches, reserving the syrup, and pour the syrup into a skillet. Cook over high heat until the syrup is reduced and turns into caramel, 9 to
10 minutes, shaking the pan near the end so the caramel doesn't burn around the edges.
Add the peaches to the caramel and stir in the cream. Bring to a boil, stirring occasionally, to melt the caramel and combine it with the cream. Boil
for 1 to 2 minutes, then transfer to a bowl and cool. Stir in the cognac and lemon juice and add the water if the sauce is too thick. Cover and
refrigerate until serving time.
At serving time, toast the brioche slices and place a slice on each of four desserts plates. Arrange 2 peach halves on top of each slice and coat with
the sauce. Sprinkle with pistachios.
Serves: 4
1/2 cup heavy cream
1 tablespoons cognac
1 tablespoons lemon juice -- fresh
2 tablespoons water -- if necessary
4 slice Brioche or pound cake
2 tablespoons pistachio nuts
Drain the peaches, reserving the syrup, and pour the syrup into a skillet. Cook over high heat until the syrup is reduced and turns into caramel, 9 to
10 minutes, shaking the pan near the end so the caramel doesn't burn around the edges.
Add the peaches to the caramel and stir in the cream. Bring to a boil, stirring occasionally, to melt the caramel and combine it with the cream. Boil
for 1 to 2 minutes, then transfer to a bowl and cool. Stir in the cognac and lemon juice and add the water if the sauce is too thick. Cover and
refrigerate until serving time.
At serving time, toast the brioche slices and place a slice on each of four desserts plates. Arrange 2 peach halves on top of each slice and coat with
the sauce. Sprinkle with pistachios.
Serves: 4
