Peaches in Brandy with Caramel

It's peach season, and there's one thing I like more than peach pie. After eating every last peach slice, I love mixing the caramel and brandy together, for a digestif (of course the alcohol is actually cooked off at this point).

For the Peaches
5 peaches, sliced
2 oz Grand Marnier
1 cup Brandy, less 2 oz
2 tbsp fresh mint

For the Caramel
equal parts butter, brown sugar and cream or half & half

Stretch the Grand Marnier into 1 liquid cup with the Brandy. Slice the peaches into bite size pieces. Chop the mint, reserving 5 or 6 sprigs for presentation. Layer the peaches in a flat dish and speckle with the chopped mint. Pour the Grand Marnier-Brandy mixture over the fruit, and place in the refrigerator for at least 1 hour.

Make the caramel by melting the butter and adding the cream and sugar. Cook on high heat, stirring briskly. Once the mixture is even, and a layer of dime sized bubbles covers the entire top, lower the heat, stir and settle into a smooth caramel. Adjust ingredients as needed to obtain a dark, smooth liquid, the consistency of maple syrup. It will thicken as it cools. When finished, pour into a serving vessel, such as a creamer.

Without cleaning the pan, pour the peach mixture into it and bring to a boil over medium-high heat. Lower the heat and simmer the peaches until the smell of alcohol diminishes, the liquid begins to thicken, and the peaches soften. Pour the peach mixture into a serving dish, top it with the reserved mint sprigs, and serve it with the caramel, fresh raspberries, and vanilla ice cream.

-- &y