Side Pannel
Sauteed Peaches with Crepes
Ingredients List
- 8 9" Prepared Crepes
- 6 Tbls Unsalted Butter
- 1/4 c Light Brown Sugar; firmly
- -packed
- 3 lb Medium Size Fresh Peaches
- -Cut In 8 Wedges; (4 cups)
- 2 Tbls Fresh Lemon Juice
- 1/3 c Brandy
- Confectioner's Sugar
Directions
Preheat oven to 250F. Fold crepes in quarters; arrange on heat proof
serving platter; cover loosely with foil. Place in oven to warm while
preparing sauteed peaches. In large skillet over moderately high heat, melt
butter with sugar, stirring constantly, until sugar is dissolved. Add
peaches, lemon juice, and brandy; bring to boiling; lower heat. Simmer,
stirring frequently, until peaches are tender and sauce coats fruit, about
10 minutes. With slotted spoon, place peach wedges over crepes in oven.
Bring sauce in skillet to a rapid boil and cook just until thickened, about
2 minutes. Pour over peaches and crepes. If desired sprinkle with
confectioner's sugar. Makes 4 servings.
serving platter; cover loosely with foil. Place in oven to warm while
preparing sauteed peaches. In large skillet over moderately high heat, melt
butter with sugar, stirring constantly, until sugar is dissolved. Add
peaches, lemon juice, and brandy; bring to boiling; lower heat. Simmer,
stirring frequently, until peaches are tender and sauce coats fruit, about
10 minutes. With slotted spoon, place peach wedges over crepes in oven.
Bring sauce in skillet to a rapid boil and cook just until thickened, about
2 minutes. Pour over peaches and crepes. If desired sprinkle with
confectioner's sugar. Makes 4 servings.
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