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Peaches in Vanilla-Butter Sauce

in Diana's Recipe Book

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Servings: 4-5 servings
This summertime fruit concoction is scrumptious served over a slice of pound cake with some whipped cream or serve with vanilla ice cream.

1 pound (4 sticks) unsalted butter
3 vanilla beans, whole
4 medium size ripe peaches

Soften butter by covering it and letting it sit out for at least one hour. Slit vanilla bean pods and scrape seeds out with a paring knife. Discard pods. Once butter is softened, place in cuisinart with the vanilla bean seeds, puree for approximately 1 minute and set aside.

Blanch peaches in boiling water for approximately 15 seconds and run under ice water to stop the cooking process. Peel the skins off the peaches and cut into quarters. In a deep sauté pan, over low heat, melt butter. Maintaining a low flame, add peaches and cook for approximately 10 minutes.

Serve the peaches by removing from the sauté pan and placing directly on plate. Ladle teaspoons of remaining butter over dish to taste. If desired, serve over pound cake slices topped with whipped cream or vanilla ice cream.

Makes approximately 4-5 servings.

Date: March 13, 2003

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