The other night I worked a late shift at my store – and by late, I mean home at 10:30 pm late. Not typically the time of night I want to be cooking, but we had fresh peaches in the fridge and a recipe from Curtis’ book I was dying to try – Cinnamon French Toast with Caramelized Peaches. Sounded like the perfect late night dinner/snack. The biggest test for me was making the caramel sauce – I don’t do anything that involves melting chocolate or sugar, and the topping on this toast was nothing but caramel and peaches. Tell me what you think:
I think I did pretty well! Of course, I give a lot of credit to my pan – it’s a Demeyere frying pan and I LOVE it! To switch into work mode, the beauty of Demeyere cookware is that – not only does each piece have a 7 layer conductive construction – with thickness adjusted to the typical cooking process. So, a frying pan or conical sauce pan will have conductive material all the way up the side of the pan. For a frying pan, that’s to increase the frying space by 50%. For a sauce pan, that means even cooking for delicate sauces such as a hollandaise. Straight-sided pans only have the material on the bottom, so no heat is pushed out into the kitchen. Overall, most even cooking cookware I’ve ever used – and I also have All-Clad Copper Core.
Anyways, it was late, and shame on me for not getting pictures in between start and finish, but here’s the final dish:
The recipe called for brioche, which I couldn’t find, so I substituted good ‘ol Texas Toast. The toast is dredged in cinnamon sugar, topped with the caramelized peaches, and finished with a dollop of creme fraiche. Nothing but sugary, peachy, syrupy goodness. Finish that off with a warm bath and you’re a goner for the night.
Lesson Learned: How to caramelize sugar