Caramelized Peaches & Cream
Divine and dazzling are only two ways to describe this down-home Southern delight. A satisfying finale to any holiday feast.
Makes 8 servings
|2||pounds sliced peeled unsweetened peaches or thawed and well-drained frozen peaches|
|3/4||cup reduced-fat sour cream|
|1/2||teaspoon ground cinnamon|
|1/4||teaspoon ground nutmeg|
|3/4||cup packed light brown sugar|
|8||slices (1-1/2 ounces each) angel food cake|
- Toss peaches with bourbon in shallow ovenproof 1-1/2-quart casserole or 11X7-inch glass baking dish. Press down into even layer.
- Combine sour cream, cinnamon and nutmeg in small bowl; mix well. Spoon mixture evenly over peaches. (May be covered and refrigerated up to 2 hours before cooking time.)
- Preheat broiler. Sprinkle brown sugar evenly over sour cream mixture to cover. Broil 4 to 5 inches from heat, 3 to 5 minutes or until brown sugar is melted and bubbly. (Watch closely after 3 minutes so that sugar does not burn.)
- Spoon immediately over angel food cake.
|Saturated Fat||trace g|
|Total Fat||2 g|
|Calories from Fat||6 %|
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