Caramelized Peaches
2 cans (15 oz, 425 g each) peaches in heavy syrup, drained
and syrup reserved
1/2 cup (125 ml) heavy cream
1 Tbs (15 ml) cognac (optional)
1 Tbs (15 ml) lemon juice
1/4 cup (60 ml) chopped pistachios, toasted almonds, or
nuts of your choice
Cook the syrup in a skillet large enough to hold the peaches over
high heat until it is reduced and thickened into caramel, about 10
minutes. Add the peaches and the cream. Bring to a boil, stirring
to dissolve the caramel in the cream. Transfer to a bowl and cool.
Stir in the optional cognac, lemon juice, and a little water if needed
to thin the sauce. Refrigerate until ready to serve. Garnish with
chopped nuts. Serves 4 to 6.