Wednesday Night: Caramelized Peaches

Last night's dinner was leftover pumpkin soup and chickpea ragout (a bit of pimenton was good!), so it wouldn't normally get an entry. But I did make dessert from a recipe in JPFF that completely fascinated me when I read it, so here I am.

The recipe, for canned peaches in caramel sauce, is really clever. The sauce is made by adding cream, lemon juice, and cognac to a caramel made from the syrup the peaches are packed in. That Jacques is crafty!

I lost my nerve a bit too early and didn't fully caramelize the sauce, an oversight that's easily fixed. We served the peaches over toasted brioche slices, with sauce drizzled all around. mmmmmmmm is it good.