One of my favorite seasons of the year is summer! This southern girl loves the warmth of the sun, the boat rides, the lightning bugs, the smell of the ocean and the smell of chlorine (ha!), the laughter, the relaxation that it brings and most of all the food! Living in New Orleans we experience some of the most wonderful dining experiences quite often. But we also love to cook! We enjoy stopping at the farmer’s markets to pick up all the summertime fruits and vegetables. A few of our favorites are squash, creole tomatoes, cucumbers, eggplant, berries, melons and peaches. Recently we made a stop and picked up a few things and came home to make some 4th of July treats to bring to our friend’s (or we like to call them framily: friends who we’ve been lucky enough to call family), Luka and Gina, BBQ.
The first thing I made was a caramel peach sauce to top off the easy homemade vanilla ice cream. This sauce was very easy to make and tasted amazing! Our son walked into the kitchen and asked, “What are you cooking? It smells like summertime.” And yes, it did! I adapted this recipe from one that was posted on the Martha Stewart website. I made a few adjustments. Here’s the how to:
Caramel Peach Sauce
8 large peaches (about 2lbs)
1 ½ C Domino’s fine sugar
Step 1: Bring a large stock pot of water to a boil. While you are waiting for the boil, make an ice water bath. Take your peaches and scar an “x” on the base of the peach. Once you have a rolling boil place peaches in the boil for 2 mins. I did 4 at a time. After 2 mins remove the peaches and place them in the ice bath to stop the cooking process. Repeat this with the remaining 4 peaches. Where the peaches were scored start peeling the peaches, remove the peach pits and slice into quarters. Place the slices into a bowl and toss with the vanilla extract.
Step 2: Combine sugar and ½ cup of water in a small saucepan. Cover and cook over medium high heat until the sugar is completely dissolved. Uncover, and reduce heat to medium low, cook until the sugar turns medium amber, this will take about 15 mins. While cooking keep a bowl of cold water close by and occasionally use a pastry brush dipped in the ice water to wipe down the side of your pot so that crystals do not form.
Step 3: Working quickly, remove the pot from the heat. Add the peaches to the pot and using a wooden spoon, stir in the vanilla covered peach wedges. Return the pot to the heat and continue cooking. Continue stirring until the peaches are soft.
Step 4: At this point your kitchen will “smell like summertime” !! Remove the pot from the heat and allow the peaches to cool slightly. Take half the peaches from the pot and place in a bowl. Using your emersion blender (I have tried out many emersion blenders and the best by far is made by Cuisinart) blend the peaches until completely smooth. This will have the constancy of baby food.
Step 5: Add the puree back into the whole peaches and stir to combine. I then let my Caramel Peach Sauce cool and placed it in a glass container to store in our refrigerator. This should be good for up to 2 weeks in your refrigerator. Our sauce was gone in a day, so yummy!
We just made a simple no cooking necessary vanilla ice cream topped it with our peach sauce. Here is the quick and easy how to:
4 C Heavy Cream
4 C Whole Milk
1 ½ C Domino’s Sugar
Pinch of Salt
Combine all of the ingredients. Pour into your ice cream maker and turn it on…easy peasy.
**I realize that I am not sharing a picture of the finished product with the ice cream or the sauce on the ice cream. Just trust me, it was beautiful and so tasty! As I have mentioned before…I am new at this blogging thing and learning from my omissions and mistakes! Ha!