———————-ESSENCE OF EMERIL #EE2330———————-
3 Whole peaches, cut into
2 Inch wedges
1 1/2 c Sugar, in all
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
1/2 c Caramel sauce in squeeze
Bottle
GARNISH
1 Scoop peach ice cream
Fresh mint sprigs
Preheat the oven to 350 degrees. Butter a cast iron skillet. Coat each
wedge of peach with 1/2 cup sugar. In a saute pan, heat the olive
oil. Add the peaches and cook for 2-3 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
25-30 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.
Nutritional information per serving: xx calories, xx gm protein, xxx
mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
(dot) com (change characters as needed, this is to prevent bulk
E-mailers from capturing my address), moderator of GT Cookbook and
FringeNet Lowfat & Luscious echoes, creator of Frazzled Cook
breadmachine mixes, homepage
Yields
12 servings
