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Post by nana on Aug 18, 2020 21:38:55 GMT -5
I got this recipe out of a Woman’s Day magazine and we can’t imagine life without it anymore. It is of course fabulous on ice cream, and as we found out tonight, a revelation on sliced, fresh, really ripe peaches. I double it and keep it in a jar in the fridge. I have no idea what the uppermost limit of time it will keep is, but we’ve gone about a week and it was fine. It is so delicious I doubt anyone could have it lying around and not figure out a way to use it up before it goes bad!
1/2 cup heavy cream 1/2 cup brown sugar 4 Tbsp butter
Combine all ingredients in a saucepan and bring to a gentle boil. Boil for 3-4 minutes, or until slightly darker in color. Remove from heat and add a pinch of salt.
There! Isn’t that easy? (Let it cool a bit before putting it on the ice cream!) Refrigerate leftovers and reheat in the microwave in 30 second increments.
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Post by vaporvac on Aug 18, 2020 23:23:05 GMT -5
My Mom made this, but used evaporated milk instead of cream and served it over tart cranberry muffins in little crystal bowls. I can see and smell it now. I just wish I could taste. Thanks for the memory and suggestion of peaches!
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Post by karitx on Aug 31, 2020 22:11:46 GMT -5
Oooh, this sounds so good!
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Post by nana on Sept 1, 2020 9:02:18 GMT -5
It truly is!
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Post by karitx on Sept 4, 2020 17:10:00 GMT -5
I made this today (with a little splash of rum at the end) and it is so good! Between three of us, we ate almost half of it. I will have to double the recipe next time.
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Post by nana on Sept 5, 2020 7:11:27 GMT -5
I made this today (with a little splash of rum at the end) and it is so good! Between three of us, we ate almost half of it. I will have to double the recipe next time. And so it begins!! I like the cut of your jib, Karitx! Hard to believe I never thought of putting a splash of the hard stuff in myself! I might try bourbon, myself.
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