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Saturday, October 4, 2008

CARAMELIZED PEACHES & CREAM


Divine is the only way to describe this down-home Southern delight. A satisfying finale to any holiday feast. This recipe was sent to me to try and it passed with flying colors, very easy yet elegant










Ingredients:
2
pounds sliced peeled unsweetened peaches or thawed and well-drained frozen peaches

2
tablespoons bourbon

3/4
cup reduced-fat sour cream

1/2
teaspoon ground cinnamon

1/4
teaspoon ground nutmeg

3/4
cup packed light brown sugar

8
slices (1-1/2 ounces each) angel food cake



Preparation:
1.
Toss peaches with bourbon in shallow ovenproof 1-1/2-quart casserole or 11X7-inch glass baking dish. Press down into even layer.

2.
Combine sour cream, cinnamon and nutmeg in small bowl; mix well. Spoon mixture evenly over peaches. (May be covered and refrigerated up to 2 hours before cooking time.)

3.
Preheat broiler. Sprinkle brown sugar evenly over sour cream mixture to cover. Broil 4 to 5 inches from heat, 3 to 5 minutes or until brown sugar is melted and bubbly. (Watch closely after 3 minutes so that sugar does not burn.)

4.
Spoon immediately over angel food cake.
I hope you enjoy this as much as our family did, Thanks to chris for sending this in.

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