I made this up myself after quizzing the pastry chef at The Ritz Carlton in Amelia Island at Sunday Brunch one morning. I actually watched him make this and he swore to me he made it up and didn't have a recipe so here's my made up version.
Peel and slice 3 peaches. Saute' them in a pan with approx. 3 tablespoons of brown sugar and 3
tablespoons of butter, add 1 tablespoon of red wine and simmer until the peaches get soft and
caramelized.
Serve immediately over a slice of pound cake, (I admit I keep a frozen Sara Lee pound cake in my freezer in case of emergency) with a scoop of vanilla ice cream and drizzle with caramel sauce, the jar kind from the grocery store is fine.
Serves 2
Submitted by Laura Johnson