Thursday, June 30, 2011

Peaches with Creme Anglaise

Cornstarch and sugar added to thicken cream sauce.
      

Half-and-half cream is used. Mix the sugar and cornstarch together.

Fresh juicy peaches from Georgia! You will need three!

Finished dish with sauce just on bottom of peaches.

Creme Anglaise is poured over top of fresh peaches.
Recipe ~
Whisk together 2 cups of half-and-half, 1/3 C. of sugar, 1 Tbsp. of vanilla, 3 egg yolks, 1/8 tsp. of salt and 1Tbsp. of cornstarch in your saucepan. Cook over medium heat. Keep stirring and bring to boil. Whisk for one minute. Remove from heat. Serve sauce on peaches warm or cold.
 I broiled the peaches after brushing 1 tsp. of melted butter to each half and sprinkled each with 1/2 Tbsp. of sugar. Broil until they start to get brown on edges, about 5 minutes. I served this dessert directly  from the broiler then added the sauce. Delicious warm!

4 comments:

Cuisine de Provence said...

Your photos are pure art - and the recipe is tempting, too!

T.W. Barritt at Culinary Types said...

Absolutely beautiful photos - makes me want to go pick a few peaches right now!

Susan said...

Jann, thank you so much for commenting on my blog. I can see I will be visiting you often!!! Susan

Mary said...

What a gorgeous dessert. Your photos are beautiful and this sounds scrumptious. I hope you have a great holiday. Blessings...Mary