Best 4 Brown Sugar Peaches Recipes

PEACHES IN BROWN SUGAR WITH RUM SAUCE AND ICE CREAM

Steps:

• Melt butter in heavy large skillet over medium heat. Add sugar and cinnamon and cook, stirring often, until sugar begins to dissolve (mixture may clump together). Add peaches and vanilla. Sauté until peaches are tender, stirring occasionally, about 4 minutes. Remove skillet from heat. Stir in rum. Return skillet to heat and cook until sauce thickens, stirring frequently, about 2 minutes. Spoon peaches and sauce over ice cream.

BROWN SUGAR PEACHES

Steps:

• Gently toss sliced peaches, golden brown sugar, and fresh lemon juice in large bowl to blend. Let stand at room temperature until juices form, tossing occasionally, about 2 hours.

SPICED PEACHES WITH CINNAMON AND BROWN SUGAR

Steps:

• Drain peaches, reserving juice; set the peaches aside. Pour juice into a saucepan; add brown sugar and lemon and orange juices. Bring to a boil over medium heat; add cinnamon sticks. Reduce heat;, simmer, uncovered, for 5 minutes. Add peach halves; heat through. Discard cinnamon sticks. Serve warm or cold.

BROWN SUGAR SHORTCAKE WITH WARM BOURBON PEACHES

Steps:

• Heat oven to 375 degrees. Butter a baking sheet. In a bowl, combine flour, 55 grams of sugar, cornstarch, baking powder and salt, and whisk well. Cut in cold butter with a pastry cutter, two knives, or your fingers. When butter is in pea-size pieces, mix in cream and egg until a soft batter forms.
• Dump batter onto a floured surface and knead until it holds together. Divide batter into 2 pieces, one slightly larger than the other. Press larger piece of dough into a 1/2-inch-thick round, roughly 8 inches in diameter. Place on baking sheet and brush with butter. Press remaining dough into a 1/2-inch-thick round and place on top of first dough round. It should be smaller in size. Brush with butter and sprinkle with more sugar. Bake until shortcake is golden brown and firm to the touch all over, 20 to 30 minutes. Let cool.
• Meanwhile, prepare the peaches. In a medium skillet, heat bourbon and add 1 tablespoon water and 25 grams of sugar. Cook until sugar dissolves, then add peaches. Let cook until peaches are warmed through and release their juices, about 2 minutes.
• Carefully cut smaller top round off shortcake. Place shortcake bottom on a serving plate and cover with warm peaches and their liquid (reheat fruit if necessary). Spoon whipped cream over peaches and place shortcake top over cream. Serve immediately.