Peach Salted Caramel Sheet Pan Dessert Food

FRESH PEACH CARDAMOM SHEET CAKE WITH SALTED CARAMEL CREAM CHEESE FROSTING

Steps:

• For the cardamom sheet cake: Preheat the oven to 325°F (160°C). Grease a 9 x 13-inch (23 x 33 cm) baking pan and line the bottom and two sides with parchment paper.
• In a bowl, whisk together the flour, cardamom, baking soda, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl if using a hand mixer, cream the butter and sugar together until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, and beat until incorporated, scraping down the sides of the bowl as needed. Add the vanilla extract and mix to incorporate. Add 1/3 of the flour mixture, and mix on low speed just to combine. Add the yogurt or sour cream and mix just to combine. Add another 1/3 of the flour mixture and mix just to combine. Add the heavy cream and mix just to combine. Add the remaining flour and mix just to combine. Use a spatula to scrape down the sides and bottom of the bowl and make sure all the ingredients are well incorporated.
• Transfer the batter to the prepared baking pan and use a spatula to spread it all the way to the sides of the pan and even out the top. Bake the cake for 60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
• Transfer the pan to a wire rack and let cool for 15 minutes. While the cake cools, heat the peach or apricot jam for a few seconds in the microwave or in a small saucepan over low heat to loosen it. If there are chunks of fruit in the jam, blend it using a hand blender or a mini food processor to make it smooth. Using a toothpick or a skewer, pierce the top of the cake all over. Pour the warm jam over the top of the cake and use a spatula to spread it in a thin layer over the whole surface of the cake. Let the cake cool completely, at least 1 hour.
• You can prepare the cardamom sheet cake one day in advance. When the cake is completely cool, cover the pan with plastic wrap and keep at room temperature or store in the refrigerator until ready to frost and dress.
• For the salted caramel cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl if using a hand mixer, beat the cream cheese and butter together until smooth. Mix in the salted caramel spread and salt. Sift 1 cup (250 ml) of powdered sugar into the bowl, then mix on low speed to combine. Sift another 1 cup (250 ml) of powdered sugar into the bowl, then mix on low speed to combine. Taste the frosting: it should be sweet, but not too sweet, with a clear salty note. Add more powdered sugar or salt, if you think the frosting needs it. Once you get the taste right, beat on medium-high speed for 2 minutes to make the frosting super smooth and fluffy.
• The frosting might be slightly loose at this point, but you want it to hold its shape on the cake. Refrigerate the frosting for 15 to 30 minutes to stiffen it some before spreading over the cake. Alternatively, you can prepare the frosting in advance, refrigerate it, and return it to room temperature 30 minutes before you want to assemble the cake. Give the frosting a good stir before spreading over the cake.
• For the honey candied pistachios: Line a large plate or a baking sheet with parchment paper. Place a small nonstick skillet over medium heat. Add the pistachios and toast the nuts for 3 to 4 minutes, shaking the skillet regularly. Drizzle the honey over and stir to coat the pistachios. Cook, stirring continuously using a spatula, for 2 minutes more. (Keep a close eye on the nuts to make sure they don't burn. Lower the heat if necessary.) Transfer the nuts to the prepared plate or baking sheet, then use 2 forks to separate the nuts. Sprinkle with salt, then let cool completely.
• To assemble the cake: Halve the peaches, pit, then each half into 4 slices.
• Slide a sharp knife all around the cardamom sheet cake, then lift the cake out of the pan. Transfer to a large serving plate or a cutting board. Scoop the frosting onto the top of the cake, then use an offset spatula to spread it all the way to the edges of the cake. Arrange the peach slices over the frosting, overlapping them slightly. Sprinkle with honey candied pistachios.
• SERVING: To portion the cake, use a very sharp knife to slice right through the peaches. If the peaches you used are ripe, the job should be easy.
• STORAGE: Store leftover cake in an airtight container in the refrigerator for up to 3 days. Return to room temperature before eating.
• Recipe Credit: Marie Asselin, FoodNouveau.com. Cake recipe adapted from Sarah Kieffer, The Vanilla Bean Blog.

PEACH-SALTED CARAMEL SHEET-PAN DESSERT

Steps:

• Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray. Place large piece of heavy-duty foil on lower oven rack to catch any juices that might bubble over.
• In 4-quart saucepan, mix peaches, 3/4 cup of the caramel sauce, the lemon juice and flour with spoon until blended. Heat to boiling over medium-high heat, stirring constantly, about 5 minutes. Pour hot fruit mixture into pan; spread evenly.
• In small microwavable bowl, microwave butter uncovered on High 10 to 15 seconds or until melted. In large resealable food-storage plastic bag, place brown sugar.
• Separate dough into 8 biscuits; cut each into 6 pieces. Lightly roll each biscuit piece in melted butter; place 6 pieces at a time in bag; seal, and shake to coat. Arrange sugared biscuit pieces on hot peach mixture.
• Bake 30 to 35 minutes or until bubbly and golden brown. Cool 15 minutes. When ready to serve, drizzle remaining caramel sauce over tops of biscuits. Use spoon for serving. Serve with ice cream.

CREAMY CARAMEL-PEACH PARFAITS

Steps:

• Fold caramel topping into whipped topping in small bowl.
• Layer broken cookies, topping mixture and peaches in 6 parfait or other tall glasses. Sprinkle with cookie crumbs. Serve immediately, or refrigerate until serving.

HOMEMADE SALTED CARAMEL SAUCE

Steps:

• Pour sugar and water into a small saucepan; swirl gently to combine. Heat over medium-low heat until little bubbles form on the side. Increase heat to high and boil until sugar turns amber, 5 to 8 minutes. Remove from heat and carefully whisk in heavy cream. Add butter and salt, stirring to combine. Pour caramel into a glass container; let cool.

SALTED CARAMEL CUSTARD

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Place 6 (6.5 ounce) ramekins in a baking dish.
• Place sugar evenly in a heavy-bottomed saucepan over medium heat. Without stirring, allow sugar to slowly melt around the edges of the pan, about 5 minutes, adjusting heat as necessary. When edges start to bubble, shake and swirl pan to dissolve remaining sugar but without stirring it. Keep pan moving until you have a clear, dark caramel, about 10 minutes. When sugar is completely dissolved, whisk in cream; caramel will cool into a lump; this is normal. Keep stirring over medium heat until caramel melts and mixture comes up to temperature and sugar has dissolved. Remove from heat
• Stir in kosher salt, vanilla, and cold milk; mix well.
• Place egg yolks in a large mixing bowl. Whisk in a ladleful of caramel/milk mixture to the yolks. Add 2 more ladlefuls, one at a time. Then mix in the remainder of the caramel/milk mixture to the yolks, whisking until thoroughly blended.
• Divide custard mixture evenly among the ramekins. Carefully pour into the baking dish enough water so that it comes halfway up the sides of the filled ramekins.
• Bake in preheated oven until custard is set and the top of custard jiggles evenly across the surface, 45 to 60 minutes (depending on the size of your ramekins and how full they are). If the center seems looser than the edges, continue to bake another minute or so.
• Transfer ramekins to a cooling rack; cool to room temperature. Cover ramekins with plastic wrap and refrigerate at least 1 hour until they are very cold.
• Serve topped with a pinch of light, flaky sea salt.

SALTED CARAMEL AND PEACH MAURITTOS

Steps:

• Spread out the crepes, smear a layer of salted caramel on each and then sprinkle a layer of crushed pecans on the caramel. Turn the pint of ice cream on its side and use a serrated knife to slice through the carton, creating 4 ice cream discs. Top each crepe with a disc of ice cream (remove the carton); fold up the crepes around the ice cream.
• Serve immediately, or wrap and store in the freezer until ready to serve.

CARAMELED PEACH CHEESECAKE

Steps:

• Preheat the oven to 325°F Prep a spring form pan as follows: Place a sheet of parchment paper over the inside bottom of the springform pan, fit the rim and lock in place. Trim excess paper from the underside of the pan. Place two large sheets of heavy duty aluminum foil on counter. Place the locked pan in center and raise up the foil to top rim. Crinkle around the outer top of rim.
• CRUST: Combine graham cracker crumbs, sugar, and butter in a small bowl, mix well. Butter the bottom and inside edges of a spring form pan and coat the bottom about 1/4 inch thick and the sides about 1/8 inch thick with the crust mixture. Refrigerate while making the cake batter.
• CAKE: In a bowl, beat cream cheese, sugar, and sour cream until soft and smooth. Add the eggs and beat until combined. Then add the vanilla and lemon juice and mix thoroughly.
• Pour the batter into the prepared pan and place the cake pan inside a water bath (which is a large roasting pan and pour in very hot tap water until it reaches halfway up the sides of the cake pan.). Bake for 1.5 hours, or until the center reaches 145°F with an instant read digital thermometer.
• TOPPING: Increase oven temperature to 400°F Combine the sour cream, sugar and vanilla and pour over the top of the cheese cake and bake for 15 minutes more.
• Remove the cake pan from the larger pan and set aside to cool on a rack. Then refrigerate for at least 4 hours.
• CARAMEL TOPPING: In double broiler melt caramel candies.
• In a small bowl combine powdered sugar and milk, adding more sugar if needed so mixture is thick enough to coat a spoon. Add peaches to caramel, then add milk and sugar mixture until you reach thickness that you desire. (Do not overcook.).
• Cool topping to room temperature, then top the cheese cake and refrigerate at least 4 more hours. Do not release spring. Refrigerate a minimum of 4 hours.
• SERVE: Run a knife between the cake and the rim of the pan. Release the spring, and carefully lift off the rim.

CARAMEL PEACH SAUCE

Steps:

• Bring a medium saucepan of water to a boil. Meanwhile, prepare an ice-water bath. Place peaches in boiling water for 1 to 2 minutes, remove with a slotted spoon, and transfer to ice-water bath. Remove skin, and cut peaches in half. Remove and discard pits, and slice each half into 6 wedges.
• Combine sugar and 1/2 cup water in a small saucepan; cover, and cook over medium-high heat until sugar is completely dissolved, 3 to 4 minutes. Uncover, reduce heat to medium low, and cook until sugar turns medium amber, about 15 minutes. While cooking, wipe down sides of pan several times with a pastry brush dipped in cold water to prevent crystals from forming.
• Working quickly, remove pan from heat, and stir in peach wedges with a wooden spoon. Return saucepan to heat, and continue cooking, stirring occasionally, until the peaches are soft, about 5 minutes.
• Remove peaches and sugar syrup from heat, and let cool slightly. Transfer half the mixture to a medium bowl, and set aside. Transfer the other half to the bowl of a food processor, and puree until smooth, about 30 seconds.
• Add half the puree (about 3/4 cup) to the caramelized sliced peaches. Cover with plastic wrap, and refrigerate until the cake is served. Reserve the remaining puree to assemble the cake.