Caramelized Peaches

• 1 29-ounce can peaches in heavy syrup (about 8 peach halves and 1 cup of syrup)
• 1/2 cup heavy cream
• 1 tablespoon Cognac
• 1 tablespoon fresh lemon juice
• 4 slices ( 1/2 inch thick) brioche or pound cake
• 2 tablespoons coarsely chopped pistachio nuts

1. Drain peaches, pouring syrup into a skillet.
2. Place skillet over high heat.
3. Cook until syrup is caramelized (thick and light golden brown), about 10 minutes, stirring gently toward end of cooking so caramel does not burn around edges.
4. Add peaches to caramel.
5. Stir in cream.
6. Bring to a boil, stirring occasionally.
7. Boil 1 to 2 minutes.
8. Transfer to bowl, and allow to cool.
9. Stir in Cognac and lemon juice.
10. If mixture is too thick, add 1 to 2 tablespoons water.
11. Cover, and refrigerate until serving.
12. To serve, toast brioche slices, and place one on each of four dessert plates.
13. Arrange 2 peach halves on top of each slice, and top with a spoonful or two of sauce.
14. Sprinkle with pistachios, and serve.

peaches, heavy cream, cognac, lemon juice, cake, pistachio nuts

Taken from cooking.nytimes.com/recipes/12069 (may not work)