Wedesday's Dessert: Caramelized Peaches

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.

Future Notes:

1. If making the syrup myself, don't bother adding the full amount of water, which is just going to be boiled off.
2. 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.