Ingredients for Peaches Foster With Ice Cream
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How to Make Peaches Foster With Ice Cream
- Prepare an ice bath: Fill a large bowl with ice and cold water. Set aside.
- Blanch the peaches: Bring 6 quarts of water to a rolling boil in a large pot. Gently add the peaches and cook for 15 minutes. Using a slotted spoon, transfer the peaches to the ice bath to cool completely (this stops the cooking process).
- Peel and slice: Once cool, peel the peaches using a paring knife. Cut the peaches into 1/2-inch thick wedges, discarding the pits.
- Make the sauce: Melt 1/4 cup (1/2 stick) of butter in a 10-to 12-inch heavy skillet over medium heat. Stir in 1/2 cup packed brown sugar, 1/4 cup dark rum (or substitute with orange juice for a non-alcoholic version), 1/2 teaspoon ground cinnamon, and a pinch of salt until smooth and well combined.
- Simmer the peaches: Add the prepared peach wedges to the skillet. Simmer, stirring and turning the peaches occasionally, until tender, about 3-5 minutes. The sauce should thicken slightly.
- Serve warm: Remove from heat and let cool slightly until warm. Serve immediately over scoops of your favorite ice cream.
- Garnish and enjoy: Garnish with 1/4 cup toasted pecans (optional) and a sprinkle of cinnamon for an extra touch of flavor.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
66g
Fat
19g
Carbs
6g
