I have suffered my worst kitchen injury since taking the bread knife to some slippery zucchini in a kitchen-full of flatmates vying for counter-top space. The result was a sliced zucchini as well as a lost bit of the tip of my pinky. This time, my pointer finger was the victim. Last night, in making caramel to top a spontaneous dessert, I burnt a patch of my skin while testing whether or not the caramel was cool enough to eat (which, note, it wasn’t. Nor was it cool enough to touch). I have of course shared the picture of the aftermath as a warning to the rest of you not to touch caramel when it’s still liquid - that white patch is the skin from the burnt part of the finger, all bunched up in a pile. How curious.The sautéed ameretto peaches with hardened caramel fared much better than my finger, the fine caramel filigree proving a nice crunching counterpoint to the warm, soft peaches beneath. It was a very quick and tasty dish, perfect for the peaches which were getting a little too soft, and a nice treat for us who rarely splash out in the dessert direction. Because I feel a bit bad about sharing a mildly-icky picture of a gimpy finger, I've balanced that with a picture of two nice fuzzy peaches, pre setting them alight.
Sautéed Ameretto Peaches with Hardened Caramel
- 2 ripe peaches
- 1 Tbsp butter
- ¼ C amaretto liqueur
- ¼ cup demerara sugar
- Vanilla ice cream (optional)
- Slice the peach in half, going from top to bottom, and carefully remove the pit
- Cut the peach into thick rings, getting about 3 rings per half-peach
- Heat a pan to medium heat, and add the butter
- Once the foam from the bubbling butter has subsided, add the peach rings.
- Push the rings around gently so as to coat but not break them up
- Sautee for around 3-4 minutes, until the peach juice has combined with the butter to create a thickened looking sauce
- Add half the quantity of ameretto. Remove pan from heat and swirl ameretto around so it combines thoroughly with the peachy buttery juices.
- Return pan to heat for a few seconds, then add the rest of the ameretto. Again remove from heat, and swirl until thoroughly combined with the peachy juices.
- Return to heat for half a minute, then turn off heat and set aside.
- To make the caramel, heat a separate pan until hot.
- Add in the sugar, spreading it out so it forms an even layer.
- Let the sugar melt naturally under the heat. Monitor the melting of the sugar, taking care that it doesn’t burn.
- Remove from heat when all sugar is melted – should take around 3-5 minutes.
- Divide the peaches and their juices into two serving bowls.
- Using a spoon, drizzle the caramel on top (taking care NOT TO TOUCH IT with your fingers). Make quick back-and-forth flicking motions with your wrist if you want to create a spun sugar/filigree effect with the caramel.
- Top with ice cream if you’re feeling even more indulgent