PECHE SUPREME
Serves 4

21/2 loaf pound cake
2 tablespoons butter
3 large freestone peaches, ripe
1/3 cup almonds
1/3 cup pecan halves
1 oz. cream cheese
6 tablespoons (approximately 1/3 jar) Caramel Sin

Use a 3-inch metal ring mold to cut 4 1/2-inch-thick rounds of pound cake. Sauté rounds in 1 tablespoon butter until golden brown. Set aside. Cut 2 of the peaches in half and remove the stones. Sauté cut sides of peaches in 1 tablespoon butter until golden brown. Set aside.

In a food processor fitted with the steel blade, chop almonds and pecans. Add cream cheese and 3 tablespoons of Caramel Sin and process until a dough like mixture is formed. Chop remaining peach into chunks and “pulse” into mixture until fully incorporated (be careful not to puree).

Place the ring mold on a freezer proof surface and place one of the pound cake rounds gently into the bottom. Fill the remainder of the mold with 1/4 of the peach/nut mixture. Use the back of a spoon to tamp the mixture flat. Carefully remove the ring mold. Repeat 3 times. Freeze for 15-20 minutes until set. Remove from freezer and plate. Put a peach half, cut side down, on top of each.

Melt the remaining 3 tablespoons of Caramel Sin over a water bath on the stovetop or in the microwave. Spoon Caramel Sin carefully over the top of each peach to form a thin coating.


When you want to impress your guests, this is the easy way to do it. A do-ahead dessert that will satisfy completely.