Caramelized Peaches Cream
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Caramelized Peaches & Cream
YIELD Makes 8 servings
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Divine and dazzling are only two ways to describe this down-home Southern delight. A satisfying finale to any holiday feast.
INGREDIENTS
| 2 | pounds sliced peeled unsweetened peaches or thawed and well-drained frozen peaches |
| 2 | tablespoons bourbon |
| 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 |
PREPARATION:
- 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.
This recipe appears in:
Southern
NUTRITIONAL INFORMATION:
| Sodium | 340 mg |
| Protein | 4 g |
| Fiber | 2 g |
| Carbohydrate | 59 g |
| Cholesterol | 7 mg |
| Saturated Fat | trace g |
| Total Fat | 2 g |
| Calories from Fat | 6 % |
| Calories | 269 |
DIETARY EXCHANGE:
| Fruit | 1 |
| Starch | 3 |
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