September 1, 2024

I gave my friend a bag of local peaches from a roadside stand. She took one whiff of the opened bag and declared that grocery peaches never ever have fragrance. Or flavor, for that matter. While you still can, grab some stone fruits grown locally and enjoy summer’s last hurrah.

tender and fragrant ripe local peaches are ideal

Inevitably, you will be bombarded with pumpkin spice very soon. Beverages, baked goods, candles and even soap will sport this label to the point of overkill. Happily, I prefer the aroma and flavor of chai spice, mostly because of cardamom which makes me swoon and black pepper which perks up my taste buds.

Chai Caramel Peaches is an unexpected pairing since we expect cinnamon, or nutmeg. You are taking those fragrant spices up a notch. Add whipped cream (or ice cream) on the side and the heat of pepper will calm down considerably. Peaches and cream never had it so good. Well, perhaps my shortcake recipe will convince you otherwise.

Ripe peaches are a must. No need to peel, as the skin helps the fruit retain its shape. Cook the peach halves over low heat so caramel does not burn. The spiced sugar and butter does darken, however, but you don’t want blackened fruit with bitter after tones.

Peaches are best quality right after cooking and cooled slightly while you make the caramel. This way the caramel stays pliant and ready to swirl on the plate.

Chai Caramel Peaches

recipe by Michele Humlan, The Good Eats Company

makes four servings

ingredients

¼ cup cane sugar
2 teaspoons ground cinnamon
1 ½ teaspoons ground cardamom
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon finely ground black pepper
2 tablespoons unsalted butter
four medium ripe peaches, unpeeled, pit removed, cut in halves
½ cup heavy cream
pinch fine sea salt
homemade whipped cream for serving*
*¾ cup heavy cream, whipped with 2 tablespoons powdered sugar until peaks

directions 

1. Whisk spices together with sugar.
2. Melt butter over medium low heat in heavy saute pan and whisk in sugar/spice mix.
3. When this appears more uniform and begins to sizzle, add peaches cut side down, spacing evenly apart.
4. Cook over low heat (barely sizzling) uncovered for 10 minutes, then immediately remove peaches with spatula to platter, caramelized side facing up.
5. Mixture in pan appears clumpy but with addition of cream, a nice smooth sauce will result.
6. Use whisk to add the ½ cup heavy cream and sea salt, blending well, and stir just until all smooth.
7. To plate, divide chai caramel sauce onto serving dishes, add two cut peach halves and garnish with whipped cream (or ice cream).