I started out making a peach pie. Shortcrust pastry, homemade with butter, some bourbon, lots of lovely ripe peaches. No, that is not entirely true, I started out working on BBQ recipes, and I was diverted by peaches towards a pie. Then I thought of the BBQ and the peach, and how they should combine.
Those peaches looked so good, so juicy, so ripe. My mind started to wander, no, sprint, to grilled peaches with bourbon caramel. YES, I had to do that. But something was needed in between that succulent peach and rich caramel. Cardamom cream? I love spice and a little cardamom is gorgeous with a peach, and also good with bourbon. I had just bought brioche buns at the bakers, so I was now starting to cement the recipe with the idea of brioche bread crumbs and coarse chopped hazelnuts crisped in butter, just on top. That bourbon could join some sugar in a caramel. And there we have a gorgeous succulent juicy grown up dessert.
I abandoned the pie. Briefly.
Caramel is very easy. You just need to take care and ensure that you don’t burn it or yourself. Disclosure: I burned my first one because I was distracted and I have made many many caramels over the years. It happens, but caramel is so easy, so don’t let it put you off. All you do is bring the sugar gently to caramel, when it is amber, add some cream, and then bourbon and boom – you are done. The cardamom cream is a simple whipped cream with toasted crushed cardamom seeds in it. The crumb speaks for itself.
Ready? This is a perfect summer dessert, even snack? It is mainly fruit anyway, right?!
Enjoy. Continue reading