The Butterscotch Sauce may be served warm or at room temperature.
Makes about 1 ¼ cups
3 tablespoons unsalted butter
3 tablespoons lemon juice
1 tablespoon water
1 cup light brown sugar
½ cup heavy cream
Fleur de Sel sea salt, to taste
Melt the butter in a heavy, medium-size sauce-pan. Add the lemon juice and water and mix. Add the sugar and stir until it is dissolved. Bring the mixture to a boil, stirring occasionally, and boil it gently for 7 minutes. Remove the pan from the heat and let it sit for a couple of minutes until the syrup has stopped boiling. Whisk in the cream until the mixture is smooth and pour the sauce into a bowl or pitcher.
Remove pits from peaches and slice. Place in bowls for serving. Pour sauce over fruit and sprinkle lightly with Fleur de Sel.
Variation: Delicious and refreshing over nectarines, pineapple or vanilla ice cream.
Recipe and Variations Copyright Deirdre Davis 2020
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