Roasted Caramel Peaches Recipes

CARAMELIZED SKILLET PEACHES

Steps:

• In a medium bowl, toss together peaches, lemon juice, salt, and cinnamon; set aside.
• Melt butter and sugar in a large skillet over medium-high heat. Add peach mixture and cook, stirring occasionally, until caramelized, about 5 minutes. If using bourbon or rum, add to skillet, and cook until reduced, about 1 minute.
• Serve immediately over ice cream, if desired.

SMOKEY ROASTED PEACHES

Steps:

• Preheat oven to 400 degrees F.
• Cut the onion and red bell pepper into rough chunks and put in a bowl; mince the jalapenos and add them to the onion and peppers. Drizzle about 1 tablespoon of the extra-virgin olive oil over the vegetables and toss. Add a good pinch of salt and some pepper, toss, and place on 1 side of a rimmed baking sheet.
• Drizzle the peaches with another tablespoon of oil, being sure to coat the cut sides well. Put them, cut side down, on the other side of the baking sheet. Roast the fruit and vegetables until caramelized, about 25 minutes. Using tongs, pull the skin off the peach halves and discard.
• Arrange 2 peach halves on each serving dish, cut side up, on a bed of the roasted vegetables.
• Note: If freestone peaches are not available, split the peaches leaving the pits intact; they can be removed easily after roasting.

OVEN-ROASTED FRUIT WITH CARAMEL SAUCE

Steps:

• Place the dried fruit and raisins in a heatproof bowl and cover with boiling water. Allow to stand for 30 minutes, or until the fruit has plumped. Drain off all the soaking liquid, reserving 1 cup.
• Place the fruit and the reserved soaking liquid in a large saucepan. Add the wine, ginger, cloves, star anise, and cinnamon stick, place over medium heat, and bring to a boil. Immediately lower the heat to a low simmer, cover, and simmer for about 15 minutes, or until the fruit is quite soft. Remove from the heat and drain well, discarding the spices.
• Meanwhile, preheat the oven to 450 degrees F.
• Lightly butter a baking sheet. Spread the poached fruit and the nuts out on the baking sheet, leaving space between the fruit. Brush the tops with the melted butter. Roast for 10 minutes, or until the fruit is just beginning to color. Serve in individual bowls, drizzled with caramel sauce.
• Combine the brown and granulated sugars with 1 cup cold water in a heavy medium saucepan over medium heat and bring to a boil. Boil for 12 minutes, or until the syrup is a rich caramel color, brushing down the sides of the pan with a wet pastry brush from time to time to dissolve any sugar crystals that form.
• Taking care as the syrup may bubble over, whisk in the corn syrup, lemon juice, and vanilla and bring to a simmer. Carefully whisk in the cream, bring to a boil, and boil gently for 10 minutes, or until the sauce is thick. Whisk in the butter and serve hot.

CARAMELIZED PEACHES

Steps:

• Combine sugar, salt, and cinnamon in a large bowl; add peaches, and toss to coat well. Heat a large skillet over medium-high heat. Add peaches, cut sides down, and sprinkle with remaining sugar-cinnamon mixture from bowl. Cook, turning peaches after 5 minutes, until sugar caramelizes and peaches are tender, 7 to 8 minutes.
• Add brandy; cook until reduced, about 1 minute. Add butter and cream; swirl to melt butter and combine. Cook until thick, about 1 minute.

ROASTED MARSHMALLOW PEACHES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread peaches into the bottom of a baking dish and top with marshmallows.
• Bake in the preheated oven until marshmallows are golden, 15 to 20 minutes.

ROASTED PEARS WITH CARAMEL SAUCE

Steps:

• Adjust oven rack to center position and heat oven to 400 degrees. Place butter in a baking pan large enough to hold the pears in a single layer: set in the heating oven until it melts.
• Sprinkle sugar over melted butter, then place pears, cut side down, on top. Bake until tender, about 30 minutes.
• Remove pan from oven, turn pears over and baste with pan sauce. Return to oven; bake until golden and glossy, about 10 minutes longer.
• Let cool slightly. Transfer pears to dessert plates or bowls. Top each with dollop of sour cream, drizzle with caramel pan sauce, sprinkle with nuts and serve.