This is a repeat of the recipe from JPFF, once again with deviations from the book brought on by necessity. :-)
Whole Foods didn't have any halved peaches in cans, so we used frozen peach slices and I made a heavy syrup with 1/2 cup of sugar and about 1/2 cup of water. This time I added a bit of salt to the sauce and made sure that I waited long enough to get a nice caramel instead of stopping at the first hints of color. The other change from last time is that we have pistachios in the house, so I could top the desserts (on toasted brioche, of course) with nice pistachio bits.
This dessert is really simple and very, very good.
- If making the syrup myself, don't bother adding the full amount of water, which is just going to be boiled off.
- It's probably possible to add egg yolks to the sauce (remove peaches) and convert it into a delicious custard. This is really worth thinking about.