| 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 |
tb |
Olive oil |
| 1 |
ts |
Vanilla |
| 1 |
|
Egg |
| 2/3 |
c |
Milk |
| 1 1/3 |
c |
Flour |
| 2 |
ts |
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
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