Shaye Elliott
6 SERVINGS
Ingredients
- 8 large, very ripe peaches, peeled
- 1/2 cup butter
- 1 cup dehydrated whole cane sugar
- 1 cup cream
- Pinch of sea salt
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped almonds
Directions
- Cut peaches in half, and remove pits. Set aside.
- Heat butter, cane sugar, cream, and sea salt in a pan over low heat until butter is melted and ingredients have melded.
- Stir gently to combine. Continue heating mixture until it starts to look like caramel, about 5 minutes longer. (There’s no need to stir it at this point, but keep a close eye on it. You don’t want it to burn, but you have to give it time to caramelize.)
- When mixture looks and smells like caramel, add the peaches. Cook for 3 minutes, flip, and cook for an additional 3 minutes, or until heated through.
- Serve peaches immediately, topped with a sprinkling of fresh chopped mint and almonds. Stir in a dash of additional cream, as well, if desired.
NOTE: The dough can be made in advance, if desired, and kept in the refrigerator for up to three days.
Shaye Elliott is the founder of the blog The Elliott Homestead. She and her husband are developing a farm in the Pacific Northwest. This is excerpted with permission from her book, Seasons at the Farm (Lyons Press). Purchase this title from our Capper’s Farmer bookstore.
