NECTARINES OR PEACHES or PEARS IN CARAMEL
Yield: 6 servings
6 ripe peaches or any very firm, sweet nectarine, peach, or pears peeled and cut in half
6 tablespoons butter
6 tablespoons sugar
sprinkle of cinnamon (optional)
1 cup heavy cream
Heat the oven to 425 degrees. Place the peaches, cut side down, in a baking dish large enough so that they fit side by side. Dot each pear with butter and sprinkle with sugar. Bake in the middle to low part of the oven for 20 to 30 minutes, or until the sugar, butter and peache juices caramelize.
If they are not caramelizing well, turn up the heat to 475 and watch the peaches closely so that they do not burn. When the pears are light brown and the sauce is caramelized, add the cream and jiggle it around in the pan; put the peaches back in the oven for 5 minutes to marry the cream and sauce, then serve on a plate with a little of the sauce over the fruit.
In a pinch you may also caramelize the sauce on top of the stove, and it works beautifully. The guests never knew that a bunch of cranky peaches did not feel like getting brown that night.
