| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Essnce02 | 12 | Servings | |
INGREDIENTS
| 3 | Whole Peaches, cut into 2" | |
| wedges | ||
| 1 1/2 | c | Sugar, divided |
| 1/4 | c | Butter |
| 1 | T | Olive oil |
| 1 | t | Vanilla |
| 1 | Egg | |
| 2/3 | c | Milk |
| 1 1/3 | c | Flour |
| 2 | t | Baking powder |
| Salt, to taste | ||
| 1/2 | c | Caramel sauce, in squeeze |
| bottle | ||
| 1 | Scoop Peach ice cream | |
| Fresh mint sprigs |
INSTRUCTIONS
Preheat the oven to 350 degrees. Butter a cast-iron skillet. Coat each wedge of peach using 1/2 cup of the sugar. In a saute pan, heat the olive oil. Add the peaches and cook for 2 to 3 minutes or until the peaches caramelize. Remove from the pan and place in the greased cast-iron skillet. With an electric mixer, cream the remaining 1 cup of sugar and butter together. Add the vanilla, egg and milk. Add the flour, baking powder and salt. Pour the batter over the peaches. Bake for 25 to 30 minutes. Invert the cake onto a platter. Place a slice of the cake on a plate. Drizzle with caramel sauce. Garnish with ice cream and mint. This recipe yields 12 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2330 broadcast 06-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-06-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 304
Calories From Fat: 53
Total Fat: 6.1g
Cholesterol: 26.8mg
Sodium: 121.5mg
Potassium: 210.3mg
Carbohydrates: 61.2g
Fiber: 1.6g
Sugar: 47.3g
Protein: 3.2g