Caramelized Peaches & Cream: A Southern Dessert Delight

Caramelized Peaches & Cream

YIELD Makes 8 servings

Divine and dazzling are only two ways to describe this down-home Southern delight. A satisfying finale to any holiday feast.

INGREDIENTS

2 pounds sliced peeled unsweetened peaches or thawed and well-drained frozen peaches 2 tablespoons bourbon 3/4 cup reduced-fat sour cream 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 3/4 cup packed light brown sugar 8 slices (1-1/2 ounces each) angel food cake

PREPARATION:

1. Toss peaches with bourbon in shallow ovenproof 1-1/2-quart casserole or 11X7-inch glass baking dish. Press down into even layer.
2. Combine sour cream, cinnamon and nutmeg in small bowl; mix well. Spoon mixture evenly over peaches. (May be covered and refrigerated up to 2 hours before cooking time.)
3. Preheat broiler. Sprinkle brown sugar evenly over sour cream mixture to cover. Broil 4 to 5 inches from heat, 3 to 5 minutes or until brown sugar is melted and bubbly. (Watch closely after 3 minutes so that sugar does not burn.)
4. Spoon immediately over angel food cake.

This recipe appears in: Southern NUTRITIONAL INFORMATION: Sodium 340 mg Protein 4 g Fiber 2 g Carbohydrate 59 g Cholesterol 7 mg Saturated Fat trace g Total Fat 2 g Calories from Fat 6 % Calories 269 DIETARY EXCHANGE: Fruit 1 Starch 3