Caramelized Peaches With Coconut

• 1 2/3 cups sugar
• 1 cup water
• 4 None firm yellow peaches, quartered
• 1 tsp grated fresh ginger
• 1 tsp grated lemon zest
• 2 tbsp lemon juice
• 2 tbsp butter, chopped
• 1/3 cup coconut flakes
• 4 None large scoops coconut ice cream, for serving

1. Place the sugar and water in a medium saucepan and stir over a medium heat until the sugar has dissolved. Boil, uncovered, without stirring, for about 5 mins or until the syrup turns a light caramel color or reaches 225u0b0F on a sugar thermometer.
2. Add the peaches, ginger and lemon zest and cook until the peaches begin to soften. Remove from the heat, then lift the peaches from the pan with a slotted spoon and set to one side. Whisk the lemon juice and half the butter into the peach syrup in the pan.
3. Meanwhile, place the coconut in a dry pan and shake over a medium heat until it begins to turn golden brown. Turn off the heat and stir through the remaining butter. Allow to cool.
4. Serve the peaches with the coconut ice cream. Drizzle with a little syrup and top with the toasted coconut.

sugar, water, peaches, ginger, lemon zest, lemon juice, butter, coconut flakes, coconut ice cream

Taken from recipes-plus.com/api/v2.0/recipes/25833 (may not work)