Other

Campfire Roasted Caramel Peaches With Pecans


Ingredients

  • 1 Teaspoon butter
  • 2 Tablespoons caramel sauce
  • 1/4 Cup pecan halves
  • 2 peaches, ripe, but firm

Directions

Allow your campfire to burn down to coals.

Butter a 6-inch square section of large aluminum foil, and drizzle with a tablespoon of caramel sauce. Scatter pecans evenly over the caramel.

Wash peaches and slice in half, removing the pit. Arrange the 4 peaches, cut side down, on top of the pecans. Drizzle with remaining caramel sauce.

Wrap peaches up tightly, and place in hot campfire ashes. Cook slowly for about 20-15 minutes.

Remove from the heat and open package to allow steam to escape. Invert onto plate, letting all cooking juices drain out of the foil. Serve warm.

Nutritional Facts

Servings2

Calories Per Serving214

Folate equivalent (total)9µg2%


Drain the peaches, reserving the syrup, and pour the syrup into a skillet. Cook over high heat until the syrup is reduced and turns into caramel, 9 to 10 minutes, shaking the pan near the end so the caramel doesn't burn around the edges.

Add the peaches to the caramel and stir in the cream. Bring to a boil, stirring occasionally, to melt the caramel and combine it with the cream. Boil for 1 to 2 minutes, then transfer to a bowl and cool. Stir in the cognac and lemon juice and add the water if the sauce is too thick. Cover and refrigerate until serving time.

At serving time, toast the brioche slices and place a slice on each individual dessert plate. Arrange 2 peach halves on top of each slice and coat with the sauce. Sprinkle with pistachios.


Drain the peaches, reserving the syrup, and pour the syrup into a skillet. Cook over high heat until the syrup is reduced and turns into caramel, 9 to 10 minutes, shaking the pan near the end so the caramel doesn't burn around the edges.

Add the peaches to the caramel and stir in the cream. Bring to a boil, stirring occasionally, to melt the caramel and combine it with the cream. Boil for 1 to 2 minutes, then transfer to a bowl and cool. Stir in the cognac and lemon juice and add the water if the sauce is too thick. Cover and refrigerate until serving time.

At serving time, toast the brioche slices and place a slice on each individual dessert plate. Arrange 2 peach halves on top of each slice and coat with the sauce. Sprinkle with pistachios.


Drain the peaches, reserving the syrup, and pour the syrup into a skillet. Cook over high heat until the syrup is reduced and turns into caramel, 9 to 10 minutes, shaking the pan near the end so the caramel doesn't burn around the edges.

Add the peaches to the caramel and stir in the cream. Bring to a boil, stirring occasionally, to melt the caramel and combine it with the cream. Boil for 1 to 2 minutes, then transfer to a bowl and cool. Stir in the cognac and lemon juice and add the water if the sauce is too thick. Cover and refrigerate until serving time.

At serving time, toast the brioche slices and place a slice on each individual dessert plate. Arrange 2 peach halves on top of each slice and coat with the sauce. Sprinkle with pistachios.


Drain the peaches, reserving the syrup, and pour the syrup into a skillet. Cook over high heat until the syrup is reduced and turns into caramel, 9 to 10 minutes, shaking the pan near the end so the caramel doesn't burn around the edges.

Add the peaches to the caramel and stir in the cream. Bring to a boil, stirring occasionally, to melt the caramel and combine it with the cream. Boil for 1 to 2 minutes, then transfer to a bowl and cool. Stir in the cognac and lemon juice and add the water if the sauce is too thick. Cover and refrigerate until serving time.

At serving time, toast the brioche slices and place a slice on each individual dessert plate. Arrange 2 peach halves on top of each slice and coat with the sauce. Sprinkle with pistachios.


Drain the peaches, reserving the syrup, and pour the syrup into a skillet. Cook over high heat until the syrup is reduced and turns into caramel, 9 to 10 minutes, shaking the pan near the end so the caramel doesn't burn around the edges.

Add the peaches to the caramel and stir in the cream. Bring to a boil, stirring occasionally, to melt the caramel and combine it with the cream. Boil for 1 to 2 minutes, then transfer to a bowl and cool. Stir in the cognac and lemon juice and add the water if the sauce is too thick. Cover and refrigerate until serving time.

At serving time, toast the brioche slices and place a slice on each individual dessert plate. Arrange 2 peach halves on top of each slice and coat with the sauce. Sprinkle with pistachios.


Drain the peaches, reserving the syrup, and pour the syrup into a skillet. Cook over high heat until the syrup is reduced and turns into caramel, 9 to 10 minutes, shaking the pan near the end so the caramel doesn't burn around the edges.

Add the peaches to the caramel and stir in the cream. Bring to a boil, stirring occasionally, to melt the caramel and combine it with the cream. Boil for 1 to 2 minutes, then transfer to a bowl and cool. Stir in the cognac and lemon juice and add the water if the sauce is too thick. Cover and refrigerate until serving time.

At serving time, toast the brioche slices and place a slice on each individual dessert plate. Arrange 2 peach halves on top of each slice and coat with the sauce. Sprinkle with pistachios.


Drain the peaches, reserving the syrup, and pour the syrup into a skillet. Cook over high heat until the syrup is reduced and turns into caramel, 9 to 10 minutes, shaking the pan near the end so the caramel doesn't burn around the edges.

Add the peaches to the caramel and stir in the cream. Bring to a boil, stirring occasionally, to melt the caramel and combine it with the cream. Boil for 1 to 2 minutes, then transfer to a bowl and cool. Stir in the cognac and lemon juice and add the water if the sauce is too thick. Cover and refrigerate until serving time.

At serving time, toast the brioche slices and place a slice on each individual dessert plate. Arrange 2 peach halves on top of each slice and coat with the sauce. Sprinkle with pistachios.


Drain the peaches, reserving the syrup, and pour the syrup into a skillet. Cook over high heat until the syrup is reduced and turns into caramel, 9 to 10 minutes, shaking the pan near the end so the caramel doesn't burn around the edges.

Add the peaches to the caramel and stir in the cream. Bring to a boil, stirring occasionally, to melt the caramel and combine it with the cream. Boil for 1 to 2 minutes, then transfer to a bowl and cool. Stir in the cognac and lemon juice and add the water if the sauce is too thick. Cover and refrigerate until serving time.

At serving time, toast the brioche slices and place a slice on each individual dessert plate. Arrange 2 peach halves on top of each slice and coat with the sauce. Sprinkle with pistachios.


Drain the peaches, reserving the syrup, and pour the syrup into a skillet. Cook over high heat until the syrup is reduced and turns into caramel, 9 to 10 minutes, shaking the pan near the end so the caramel doesn't burn around the edges.

Add the peaches to the caramel and stir in the cream. Bring to a boil, stirring occasionally, to melt the caramel and combine it with the cream. Boil for 1 to 2 minutes, then transfer to a bowl and cool. Stir in the cognac and lemon juice and add the water if the sauce is too thick. Cover and refrigerate until serving time.

At serving time, toast the brioche slices and place a slice on each individual dessert plate. Arrange 2 peach halves on top of each slice and coat with the sauce. Sprinkle with pistachios.


Drain the peaches, reserving the syrup, and pour the syrup into a skillet. Cook over high heat until the syrup is reduced and turns into caramel, 9 to 10 minutes, shaking the pan near the end so the caramel doesn't burn around the edges.

Add the peaches to the caramel and stir in the cream. Bring to a boil, stirring occasionally, to melt the caramel and combine it with the cream. Boil for 1 to 2 minutes, then transfer to a bowl and cool. Stir in the cognac and lemon juice and add the water if the sauce is too thick. Cover and refrigerate until serving time.

At serving time, toast the brioche slices and place a slice on each individual dessert plate. Arrange 2 peach halves on top of each slice and coat with the sauce. Sprinkle with pistachios.


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