Wednesday, April 8, 2009

Caramel Peach Pull-Aparts

Discover a sweet caramel peach flavour in this moist, sticky pull-apart. All you need is a cup of tea or coffee. Mmmmm!










I made this recipe for our bible study out of sheer frustration, because plan A of what I was planning on making flopped big time, so I went back to an old stand by. This is a tried and true recipe and every time I serve it I am asked for the recipe....so I thought I would share it will all of you. It comes from the Company's Coming cookbooks....."Baking Simple to Sensational". I just love this book and perhaps I will share more recipes that we enjoy from it.

2 c. flour
1 tbsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. salt
1/8 tsp. nutmeg
1/3 c. cold butter , cut up (I grate frozen butter it works great)
1/2 c. milk, (approximately)
1/3 c. brown sugar, packed
1/4 tsp. cinnamon
14 oz cans of sliced peaches, drained and chopped

Caramel Sauce
1/2 c. packed brown sugar
1/4 c. butter or hard margarine
1/4c. whipping cream
Toasted chopped almonds or pistachios, optional

Combine first 6 ingredients in large bowl. Cut in butter until mixture resembles coarse crumbs.
Stir, adding enough milk until soft dough forms and hold together. Turn out onto lightly floured surface. Knead gently 4-5 times until dough comes together. Roll out on waxed paper on dampened work surface to about 8x15 rectangle.
Combine brown sugar and cinnamon, sprinkle over dough leaving 1" edge at long side farthest from you.
Scatter peaches over brown sugar mixture. Roll up, jelly roll style, from long side closest to you using waxed paper as guide. Press seam against roll to seal. Cut into 12 even slices used floured knife ( I use a serrated knife).
Place in a 9" greased spring form pan, (I use a 9x13 pan). Bake at 375 for 25 -30 minutes. Let stand in pan for 5 minutes. Transfer onto serving plate. Keep warm.
Be sure to put you pan into warm water immediately for easy clean up....you'll be sorry if you don't, the sugary syrup hardens and becomes like stuck on candy.

Caramel Sauce:
Combine brown sugar, butter and whipping cream in small heavy sauce pan. Heat and stir on medium heat until brown sugar is dissolved. Boil gently for about 3 minutes, without stirring, until mixture is slightly thickened. Makes about 2/3 cups sauce. Drizzle over warm pull-aparts.
Sprinkle with toasted nuts if desired.











16 comments:

  1. Charlotte-what a delightful recipe. I mean no disrespect, but if an accomplished cook and baker like you has occasional 'flops', it is more encouraging to the rest of us... :)

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  2. These pull-aparts look delicious! Another recipe to try sometime.

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  3. That looks absolutely divine!!! Can't wait to give it a try. Thanks for sharing...

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  4. THank you so much for sharing your skills!

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  5. Caramel and peach..those sound wonderful together! Would go great with coffee..

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  6. I thought you had forgotten to mention the "rising" part and then I noticed that it's not a yeast dough. Probably more like bisquit pastry? I wouldn't be able to pass on one of these!

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  7. The pull aparts look delicious. .and I love that they call for canned peaches. .something that is always in the pantry.

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  8. I bet this would be tasty with or without the caramel!
    I have one or two around here that don't "prefer" caramel so I might try this with a cinnamon roll type icing drizzled over 1/2.
    Now my mind is really rolling along.... what about canned pears? or apricots? I think this recipe will be the start of a long series of mutations. Thanks!

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  10. This comment has been removed by the author.

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  11. Oh wow, 2 recipes in one visit. They look delicious!
    Thank you..
    No flops...unexpected inventions! LOL

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  12. This recipe looks really yummy! (As my 4 year old Madison would say) I think she and I will try to make this on Saturday ! Thanks so much for sharing!

    Karyn

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  13. I want to try this one. It looks sooo good!

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  14. How many cans of peaches do you use? The recipe is a bit confusing about this. Thank you!

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  15. SANDY M the recipe said to use one 14 oz can but i suppose you could use more if you wanted too

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  16. I just spent the weekend in the best Bed and Breakfast that I have ever stayed at! They had these delicious rolls at breakfast with other goodies. I asked her for the recipe and she directed me here. She says that most of her recipes are from this site. Why have I never heard of you before! Now I have and I will be sure to visit you often. This recipe is fantastic and I am going try to make it myself now.
    Ellie

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