Carmelised Peaches serves 4 adapted from Jacques Pepin
halved peaches, about 1-1/2 to 2 lbs, pit removed
1/2 cup of heavy cream
1 TB cognac, brandy or rum (optional)
1 TB lemon juice
1/3 cup sugar
4 slices brioche or pound cake, 1/2" thick, toasted
2 TBs coarsely crushed pistachios or walnuts (optional)
.........
Place sugar in a large bowl; add peaches, and toss to coat well. Heat a large skillet over medium-high heat. Add peaches, cut sides down, cook, turning peaches after 5 minutes, until sugar caramelizes and peaches are tender, 7 to 8 minutes.
Add alcohol and lemon juice; cook until reduced, about 1 minute. Add cream and cook until thick, about 1 minute. If caramel is too thick add up to 2 TBs water to thin to desired consistency. Plate cake/bread and sprinkle peaches with optional pistachios.
Chilled Peach Soup:
http://www.food.com/recipe/peach-soup-67003I like to add a cardamom pod over ground cardamom but either will work.