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Grilled Peaches with Tokyo Caramel, Whipped Cream and Honey Roasted Peanuts

This Little Goat went to Tokyo
This Little Goat went to Tokyo

yields

4 servings

time

25 minutes

active time

15 minutes

ingredients

For Tokyo Caramel:

1 1/2 cups granulated sugar

1/3 cup heavy cream

2 Tbsp This Little Goat went to Tokyo

1/2 tsp kosher salt 

For Peaches:

4 ripe peaches

1/4 cup This Little Goat Went to Tokyo

4 tsp granulated sugar

3/4 cup whipped cream, store-bought or homemade

1/2 cup honey roasted peanuts, roughly chopped

instructions

Make your caramel sauce by combining the sugar and ¼ water in a medium stainless-steel saucepan. Heat over medium-high heat. Boil until the sugar has completed melted and taken on a light caramel color, about 10 minutes. Remove from the heat and slowly stir in the cream until completely combined and smooth. Let cool slightly, then whisk in the Tokyo sauce and salt. Set aside to cool (the caramel will continue to thicken as it cools). 

Heat a grill or grill pan to medium-high heat. Cut each peach in half and remove the pit. Brush peaches with Tokyo sauce and sprinkle with a pinch of sugar. Grill, cut side down, until golden brown, about 5 minutes. Flip oven and continue grilling until warmed through, about 2 minutes more. 

Transfer to a serving platter. Top each peach half with a dollop of whipped cream (or ice cream if you prefer!), a drizzle of Tokyo caramel sauce and a sprinkle of crushed honey-roasted peanuts. Serve warm or at room temperature.

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