Foodie Travels: Sunni Sky’s Homemade Ice Cream, Angier, N.C.

f4daf9ed20558c50ec3c10eeb341907eIf you haven’t yet discovered Sunni Sky’s Homemade Ice Cream in the North Carolina community of Angier (between Raleigh and Fayetteville), you’re missing out. Dozens of flavors await you, including some very creative options that you likely wouldn’t expect.

My first experience with Sunni Sky’s came about a dozen years ago while visiting a friend at nearby Campbell University. A group of us drove along the country roads of central North Carolina and over to the ice cream shop, where I had my first taste of pumpkin pie ice cream. And, boy, was it good!

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Photo: Sunni Sky’s Facebook page

That’s a pretty tame flavor compared to one of the shop’s most adventurous selections. How about ice cream with hot peppers and other sizzling ingredients? That’s the aptly named cold sweat, and it’s so fire-like that you can expect to sign a waiver if you want to consume a serving. The flavor is so “hot” that it’s garnered attention near and far for Sunni Sky’s.

Sunni Sky’s draws customers by the droves in the spring and summer months, so don’t expect to have this place all to yourself, especially on the busiest days. But while there’s not much standing room inside when the counter’s full, there are options to sit outside, or you can roll down the windows and take a seat in your car in the parking lot.

v67DMubcwVWAnzJMtqWmg_UQtkYpRC7VSx47f-gWCTcWhat makes an ice cream shop a winner for you? Maybe it’s the reasonable prices, the flavor selection, the consistency of the treat, or the small-town, family-friendly atmosphere. Or perhaps you like the opportunity to try as many flavors as you like to decide what you want to purchase. You’ll find all of those at Sunni Sky’s, which the owner named after his two children, Sunni and Skylar.

Take cash with you to Sunni Sky’s, and prepare your tastebuds. You’re in for quite an ice cream ride!

 

Sunni Sky’s Homemade Ice Cream

8617 State Highway 55, Angier, N.C.

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Homemade Snow Cream

My mom always made us snow cream. Living in the South, we didn’t get the right kind of snow often, so when we did, it was imperative that we break out the sweetened condensed milk (brand didn’t matter), regular milk, sugar and vanilla. I would help, and eventually, be the one to make it in our family. Really, all you needed to know was the ingredients. And of course, what exactly is the right type of snow.

You’ll need the soft, fluffy, clean kind. (No yellow or orange.) The kind that crunches softly beneath your feet as you pack it down when you walk. The best way to gather it is by taking a large bowl or two outside, along with a large spoon, and scooping it from a flat surface high off the ground. If it looks clean, the ground will do in a pinch. But you’ve probably got a car around, and the hood or top of a car is usually a clean enough place. You don’t want to scoop the bottom layer of the snow anyway. Scoop off the clean top layer. Bring it in the house, after you’re finished playing outside, and get out your ingredients. I’ll tell you how to make it, below. It’s very simple, but I never measure. Today, I did, just for our readers. It helps to measure when you’re starting out with something new. You can tweak from there. 😉

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Snow Cream Ingredients

Ingredients

1 can sweetened condensed milk (14 oz.)

1 1/2 cups regular milk

1/2 tsp. vanilla

1-2 large bowls full of snow

Directions

  1. Fill a large bowl about 3/4 full with snow.
  2. Add the can of sweetened condensed milk and the regular milk. Stir.
  3. When the mixture becomes more runny, add more snow until the bowl is about 3/4 full again.
  4. Add sugar and vanilla.
  5. Add more snow as desired, if you want it less sweet, but you don’t have to.

Enjoy!!

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Fresh snow on Jan. 7, 2017

Foodie Travels: Pike’s Soda Shop, Charlotte, N.C.

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When we occasionally visit Uptown Charlotte, we like to eliminate the stress of navigating parking and one-way streets by using the high-speed rail service to travel into the city. And sitting right off one of the rail line’s stops, in the South End district of Charlotte, is Pike’s Soda Shop.

Pike’s is the fusion of an old-school soda shop and a new-age American diner, offering everything from burgers and fries to delicious home poked meat-and-side plates. You can also get a variety of milk shakes and delicious desserts. This place is actually responsible for Molly and I developing an affinity for Toll House Pie.

Nostalgia covers the walls, and the first thing you see when you walk inside is an old-fashioned soda counter. It’s the kind of atmosphere that immediately tells you that you’re in for a treat.

For us, that treat usually involves a good cheeseburger. I know what you’re thinking: “Matthew, you always try the burger.” Yes I do, but this is one of those places where you can build your own juicy, unique burger with a variety of toppings.

If the burger’s not your item of choice, try one of the home style plates. Whatever you get will fill you up. But if you have room for dessert afterward, opt for a milkshake or the pie. Your meal will be made.

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Molly and I enjoy a mint chocolate chip ice cream milk shake at Pike’s.

Pike’s gets a $ on my $ (very affordable), $$ (middle of the road), $$$ expensive dining cost scale. That’s especially true if you plan to eat a simple sandwich and side. It’s up to you, of course, whether you want to add more to your meal. Two people can easily have a simple meal here for $20 with just the basics, and that’s often my benchmark for a reasonable place to get a good meal.

A #FoodieScore tip: The light rail method is a great way to eliminate the hassle out of driving around and parking in Charlotte altogether. We like to park at the Woodlawn station and then ride the train to South End to eat, then get back on the train to go into uptown for a Hornets game, a cultural event or to just explore. HOWEVER, a friendly stranger tipped us off once that parking around Pike’s is free during a certain time period on weekdays and on weekends. If you drive, be sure you have to pay before you drop coins in those parking meters.

Pike’s Soda Shop

1930 Camden Road, Charlotte

Pikessodashop.net

Gooey Chocolate Cobbler

As our family prepared to gather for a July Fourth cookout, my mom searched for a fruitless cobbler recipe that could accompany homemade vanilla ice cream. She discovered this recipe for Chocolate Cobbler on Pinterest, a haven for a never-ending supply of foodie ideas both sweet and savory. There were several versions, but this one was the simplest, she said. It also has a very unique preparation method.

Ingredients

1 cup self-rising flour

3/4 cup sugar

2 tablespoons cocoa

1/2 cup milk

1 teaspoon vanilla

2 tablespoons melted butter or margarine

 

Steps

1. Mix your ingredients and pour into a greased 9×9 or 8×8 glass baking dish.

2. Mix 3/4 cup of brown sugar and 1/4 cup of cocoa and sprinkle over the batter in your dish.

3. Pour 1 3/4 cup of hot tap water over everything in your dish and DO NOT STIR.

4. Bake at 350 degrees for 40-45 minutes.

5. Serve immediately if you want a dish with more of a saucy consistency, or let the dish cool for a while to serve a dish more like a pudding with a cake-like top.

 

This paired perfectly with our homemade vanilla ice cream. It’s also a dish that you can add nuts, fruit, or chocolate or other sweet baking chips to for embellishment.

Molly’s Take: This dessert is a perfect accompaniment to ice cream and it can also stand alone. It has a great soft pudding consistency and is sweet without being too sweet. The use of cocoa rather than any type of melted chocolate is the secret behind that just-right sweetness, and it also gives it a great homemade taste. Give it a try! It’s super easy to make and would be a delicious warm treat in winter, as well as a delectable summer treat, like we had, with ice cream or whipped cream.

Matthew’s Take: I thought it was interesting to pour hot water over what was essentially a brownie-type batter to make this cobbler. My mom and I thought it would be more of a liquid consistency because of that, and it was when it first came out of the oven. But we let it cool for a while as we ate dinner, and by the time we were ready for dessert it was a tasty pudding-like cobbler accompaniment to our ice cream. If you want a cobbler with more of a crispy crust, this would not be the recipe for you. But it was a delicious dish with great flavor and a nice smooth texture, and I would absolutely recommend it. I give the Gooey Chocolate Cobbler an A for taste and an A for ease of baking.

Creamy Homemade Ice Cream

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My fondest childhood memories of ice cream fit vividly into two categories. There are the Sunday afternoon trips to Dairy Queen in Dallas, N.C. And there are the summer afternoons at home when mom and dad would churn homemade ice cream in our kitchen in a one-gallon Proctor-Silex machine.

It seems like the flavor in our house was always cherry. That’s Dad’s favorite, and one we all could enjoy, too. But the method of churning that my parents shared with me during a Fourth of July weekend cookout this year (and the one they’ve used for years) can be adapted for any flavor you like. They made cherry and vanilla batches this time, and a neighbor who heard about their ice cream making and decided to try his own made a flavorful batch of banana pineapple.

Your first question might be where you can obtain an ice cream churn. The simple answer, of course, is Amazon.com, where you can purchase a wide variety of models, beginning at about $25.

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Here’s what you do next for basic ice cream, and you have the choice of adding what you like to personalize each batch.

Ingredients

10 cups milk (This can be a combination of milk, cream or other similar liquids, but you should stick to 10 cups or fewer of liquid if your machine is a similar size to my parents’ to give yourself plenty of room in the canister for the mixture to expand as it churns and freezes into ice cream. You should also be careful to not use more than 2 total cups of fat, such as a whole milk or cream, so that the mixture doesn’t thicken and turn into more of a butter-like substance. Also be aware that any extra juices you add to make a specific flavor should be part of the 10 total cups of liquid and not in addition to it. For example, you can add cherry juice for a cherry flavor. That amount of juice should be part of your 10 cups of liquid ingredients.)

2 cups sugar

1 teaspoon vanilla (if making basic vanilla)

Dash of kitchen salt

You will also need a 10-pound bag of ice and a container of ice cream salt for use in the ice cream-making process, NOT in your liquid mixture that will be part of what you will eat.

 

Steps

1. Mix your 10 cups of milk and cream ingredients and allow that combination to chill together in your fridge for just a bit.

2. Once you have chilled the mixture, pour it into your canister, which will go inside the ice cream tub. Then place the dasher in the canister and the lid on top. You can also go ahead and place the motor on top and secure it.

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3. Surround the tub with an ice and ice cream salt mixture. Use eight parts ice to one part ice cream salt. Alternate layers of adding them until the tub around the ice cream canister is almost full.

4. Plug in the machine to start the churning process.

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5. Be sure not to put too much ice cream salt into the tub so that it gets up into the ice cream canister and ruins your ice cream. You don’t want the ice cream salt in what you will actually eat. The ice cream salt is only used to help melt the ice and transfer the cold in the ice into the canister to your ice cream mixture. It’s a scientific principle of heat transfer that my chemistry and physics-minded dad can explain in further detail if you’d like. He helped explain it to me as we made our tasty summer dessert.

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6. There should be a spout on your ice cream machine. Be sure it is pointed into a sink if you’re making your cream in the kitchen, or have it in an acceptable place if you’ve connected your machine to a power outlet outside. Eventually, the spout will flow water and some ice from the tub out of the machine entirely. You can also expect to see your tub frosting a bit on the outside. It’s a great idea to keep a towel beside or on top of the machine (but not the motor as it gets at least a bit hot) to help wipe excess condensation.

7. You will need to continue to add ice to the tub as it melts throughout the churning process.

8. When the motor and machine slow down, you’re getting closer to having completed ice cream. Mom and dad’s older machine takes about 40-50 minutes to churn a canister full of delicious ice cream. If you stop the machine sooner, you’ll have something more akin to soft serve. If you churn longer, you’ll have a thicker ice cream.

9. Unplug your machine before checking out the ice cream and make sure the ice and salt have melted down far from the top to avoid getting those items in your food.

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10. Enjoy! You can store your ice cream in the freezer for a period of time (which varies by ingredients and mixing). Be sure you remove the dasher and clean it off before storing ice cream in an air-tight container. Be aware that homemade ice cream can get hard or icy and can lose some of its creaminess if you keep it too long.

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I have a big head, but the ice cream dasher (mixer) on mom and dad’s machine is bigger, especially when covered in fresh vanilla ice cream!

Foodie Travels: Eating Through a Weekend in Savannah, Ga.

We recently traveled to Savannah for a long-weekend-style summer vacation. As much as we were excited to explore the city’s history, culture and natural beauty, we anticipated its extensive and varied culinary offerings. When we arrived and started to sample food at a wide range of different restaurants throughout the area, we were even more pleased with our plates than we expected.

Savannah sits in what I’d call the Deep South, right on the border of South Carolina’s Lowcountry and Georgia’s short-and-sweet coastline. So it’s reasonable to expect a delicious lineup of stellar Southern cooking. We found that, but we also discovered so much more.

The following is a breakdown of our #FoodieScore journey through the restaurants we chose in Savannah, including when we visited and a variety of other thoughts. Keep in mind that we were in town for a total of about 72 hours over four days, that we ate a small breakfast early each morning at our hotel and there is a lengthy list of other eateries that we must try when we return, perhaps most notably the famed Mrs. Wilkes’ Dining Room, a legendary spot that offers a variety of Southern comfort foods in dishes that you pass around tables with other guests. Sounds good, doesn’t it? Well, that’s what Savannah offered us everywhere we turned our stomachs, and here’s the play-by-play of where we picked up our forks.

Each bit of information includes a dollar sign to denote the relative price, with one dollar sign meaning most affordable and three dollar signs meaning most expensive.

 

Friday night

Leopold’s

After a four-hour drive and a few hours exploring the Savannah riverfront in the Georgia summer heat (mid-to-upper 90s), the ice cream spot seemed to be our best source of refreshment. It was the right choice.
LOCATION: Broughton Street, known as Savannah’s Main Street
FOOD TYPE: Ice Cream and American Deli
WHAT’S UNIQUE: This place is all about the fabulous ice cream, and the constant line out the door proves that Leopold’s has achieved high satisfaction since 1919.
PRICE: $
SEATING: Expect a crowd, so you may have to take your ice cream to one of several tables out front or on a walk through town. The option of getting a milkshake makes the walk possibility much better.
PARKING: We parked in the Drayton Street garage nearby and lucked out on a $2 total charge for the evening. That was much simpler than feeding a meter and it kept us from parking on the street.
LASTING IMPRESSION: This was the smoothest and most flavorful ice cream I’ve ever had in a milkshake (and I had the lemon custard). They even delivered the extra milkshake that wouldn’t fit in my glass and offered complimentary water.

ONLINE: leopoldsicecream.com

 

Saturday morning

The Collins Quarter
Everything about this place beckoned us to try it, but we decided on brunch to sample a delicious menu alongside a cup of coffee from the coffee bar during weekend breakfast time.
LOCATION: Bull Street, along a fabulous walking tour route for checking out the city’s beautiful park squares.
FOOD TYPE: American
WHAT’S UNIQUE: Don’t let the “American food” fool you. The owners have ties to Australia (hence the name, Collins Quarter, which references a cafe district in Melbourne) and the menu gets Aussie and other global infusions.
PRICE: $$
SEATING: Arrive ahead of the typical meal times. This place fills up quickly.
PARKING: I would again recommend the inexpensive Drayton Street garage, but be aware that the prices for parking in the city’s garages vary on the weekends.
LASTING IMPRESSION: I tried eggs benedict for the first time and the balanced flavors blew me away, as did the surprising potato bites as a side item unlisted on the menu. Molly had the smashed avocado, billed as the house specialty. It was heavy on the avocado, but she also enjoyed it. The atmosphere in this place was also incredible. It felt like we were dining in another country, save for the music. I counted four Michael Jackson songs in the playlist during our brunch, but that didn’t bother me because all of the music was upbeat and added to the ambiance. The modern decor and use of natural light also really made this place shine.

ONLINE: thecollinsquarter.com
Saturday afternoon

Pie Society

After a filling brunch, we took a self-guided tour of the public squares along Bull Street and then headed to the market portion of the city to browse a few shops. We had seen the words “British Bakery” the night before and knew we wanted to return to the spot. It was the perfect time, too, as we decided to have a savory item (sausage roll) and a sweet item (vanilla custard tart), along with a water, all for $8. That combo provided a nice small meal in the afternoon to supplement our morning feast.
LOCATION: Just a few blocks from the riverwalk in the city’s North Historic District
FOOD TYPE: Bakery
WHAT’S UNIQUE: Its British ownership offered more of an English-style taste, with different savory foods than you see in American bakeries, as well as treats that are less sweet (but not less satisfying) than American bakery goods.
PRICE: $
SEATING: Not much room, but many patrons get their baked goods to go.
PARKING: We would suggest parking elsewhere and walking to Pie Society. The parking garages closer to the riverfront are more expensive (more on that later) and the meters are less plentiful in this area.
LASTING IMPRESSION: We enjoy pies and other goodies that aren’t quite as sweet as the typical American chocolate-based desserts, and we greatly enjoyed the savory choices that allowed us to share a light meal. There are cake, doughnut, candy, cupcake and other treat shops galore in Savannah. This was a unique option.

ONLINE: thebritishpiecompany.com
Sunday lunch

Lady and Sons

Paula Deen is revered among women in the South as one of the greatest cooks, if for no other reason that she encourages the use of butter to make foods even better. Lady and Sons receives its share of criticism through reviews online, but most restaurants with a high profile do. The restaurant offers only a buffet on Sundays, so we decided that would be an appropriate time to sample as many items from their Southern comfort menu as possible, even if the choices varied from the everyday menu.
LOCATION: Congress Street in the North Historic District
FOOD TYPE: Southern, American
WHAT’S UNIQUE: Paula Deen is the owner, of course. That and the special accents on parts of the meal. Sweet tea comes with refreshing mint garnish. You get cornbread and a cheddar biscuit with each Sunday buffet. You can eat as much of the meat and sides as you can hold, all for $16 per adult. And you get your choice of dessert (we had peach cobbler and gooey butter cake) that comes to your table straight from the kitchen.
PRICE: $$
SEATING: Make a reservation. Priority is given to those who reserve a spot in advance. You’re thankful for that pecking order when you arrive.
PARKING: Again, I’d recommend parking at a garage or a meter farther from the riverfront section of the city to avoid higher costs. We parked at the closest garage, had to get our bearings of where we were when we emerged because we parked underground, and we paid $10 to park on a Sunday when downtown was busier.
LASTING IMPRESSION: Despite the scathing comments from some diners online, we were incredibly pleased. The hostess and waiter offered Southern hospitality you’d expect from a restaurant owned by Paula Deen, and all of the food was incredibly tasty. Molly raved about the fried catfish, and I greatly enjoyed everything from the breads to the tea to the dessert. The venue in a historic city building with multiple floors of seating also offered nice views out the windows and a slightly different perspective than a normal restaurant setting.

ONLINE: ladyandsons.com
Sunday dinner

Desposito’s

We wore our swimsuits underneath our clothes to dine at Paula Deen’s restaurant, and we traveled to Tybee Island for an afternoon exploring and relaxing on the beach after a filling lunch. (By the way, we recommend the north end of the island for the ocean breeze and the view of the lighthouse and the Savannah River channel.) After the beach, I was in the mood for seafood, and Molly searched online for a place to have dinner. Her find, Desposito’s, was completely unexpected. We plan much of our stops on our travels, even to new places, but this one of those times when we ended up glad that we diverted from our course.
LOCATION: 15 minutes east of Savannah, on the way to Tybee Island, along the Intracoastal Waterway
FOOD TYPE: Seafood
WHAT’S UNIQUE: The basic menu without the frills, its low profile and its high praise make it a gem of a find. We drove down a road that looked like it couldn’t possibly lead to a restaurant. But this place has been recommended by Southern Living magazine, and its guests include actors Michael Douglas and Catherine Zeta-Jones.
PRICE: $$
SEATING: Small but ample
PARKING: It has its own parking lot.
LASTING IMPRESSION: We ordered deviled crab and a half pound of boiled shrimp. The deviled crab was the most flavorful we’ve ever eaten, and the boiled shrimp boasted a fresh, natural flavor without unnecessary seasoning. The food tasted like a place you’d find right beside the water. When I asked where the shrimp came from, the response was “two doors down, at Nelson’s.” Now that’s local eating! Our server was friendly and attentive. This place is all about simplicity, and it was a relaxing, quiet dinner after a few hours in the sun.

ONLINE: Desposito’s on Facebook
Monday lunch

Betty Bombers
On our final morning in Savannah, we visited a bookstore and then decided to have lunch on the way out of town before returning to North Carolina. I had heard about Betty Bombers in searches for burger restaurants in Savannah, and it attracted me with both its menu and its setting.
LOCATION: Bull Street, near the massive Forsyth Park (also the first stop on our walking tour of the city’s delightfully tree-shaded squares)
FOOD TYPE: American
WHAT’S UNIQUE: This place is located within an American Legion building, and the whole restaurant is decked out in gear that pays homage to American efforts in World War II. Even the server at the counter was dressed as Betty Bomber herself. The menu also offers touches of food from other types of restaurants, such as chips and salsa as a replacement for fries.
PRICE: $
SEATING: Plenty of space
PARKING: We parked at a meter along Bull Street. We arrived early at 11 a.m., so there were plenty available. If you plan to spend the day in the city and walk to eat at Betty Bombers, you might try the Drayton Street garage.
LASTING IMPRESSION: The food was incredible, and the portions were substantial when you consider we paid $21 to both have a nice sit-down lunch and beverages. Molly enjoyed perhaps her favorite Philly Cheesesteak (with a queso cheese) outside of Philadelphia, and I had the basic Bomber burger with fries. It was a nice American dining experience to end our weekend in Savannah and send us home wanting to return and eat more.

ONLINE: bettybombers.com

10-Minute Super-Sweet Bananas Foster Dessert

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Banana Pudding is a legendary dessert favorite in the South. But it’s not the only sweet way to serve up bananas. In fact, there’s an even better way to plate bananas for dessert, especially for those of you who aren’t big fans of fruit in your sweet dishes.

Bananas Foster truly takes about 10 minutes to make, and it offers you flexibility to make it your own way. Alcohol, for example, is a big part of Bananas Foster for many, but it was an unnecessary ingredient for our house.

Whether you add rum to yours or not, Bananas Foster, like other caramelized fruit dishes, provides a glimpse into the science of cooking. As you heat your sauce in the pan, you truly see the sugars coming out as the ingredients mix.

Here are the ingredients you will need to make your Bananas Foster for four people:

2 under-ripe bananas

1/2 cup brown sugar

2 tablespoons butter

1/2 teaspoon of nutmeg

1/2 teaspoon of cinnamon or cinnamon sugar

1/2 teaspoon of vanilla

pinch of salt

four scoops of vanilla ice cream

Directions

  1. Slice your bananas into thin pieces.
  2. Heat your burner on medium heat. In a pan on the heat, combine the butter, brown sugar, vanilla, nutmeg, cinnamon and salt. Stir to mix your ingredients and thoroughly combine all of them. Turn your heat up to high and continue to stir. You will see the sugary mixture almost pulsing in the pan.
  3. When you mix your ingredients well, add your sliced bananas to the pan, and thoroughly coat the bananas in the sauce. Don’t stop stirring to make sure that your mixture does not have time to solidify, stick or burn in the pan.
  4. Scoop vanilla ice cream into four separate bowls. Use a spatula or spoon to scoop your bananas and sauce onto your ice cream. Serve quickly before the ice cream melts.

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Molly’s Take: I’m not a huge fruit dessert person, but this simple recipe blew me away. The sweet, caramel-coated bananas literally melted in my mouth and the vanilla bean ice cream proved a creamy, delightful companion to the occasional caramel crunch. I loved this and I’m the person who usually picks the bananas out of her banana pudding. It’s quite easy, quite simple and definitely something you can – and should – try. For me, a caramel or vanilla or simple sugar dessert is always my favorite. Add this to the list of favorites for the Tessnear household.

Matthew’s Take: If you’ve been reading the blog faithfully, you’ll know that I enjoy caramelizing fruit. This is a different way to do it because it includes more than the natural and juicy sugars in a peach or blueberry. You don’t get juices in a banana, so you make your own sweet sauce to complement the banana flavor. You get a very sweet banana dessert that outdistances banana pudding in decadence. You also get the best of both worlds: You feel like you’re eating healthy because you’re eating fruit, but you also feel like you’re getting something incredibly rich because of the sugary coating that tops your ice cream. This take on Bananas Foster gets an A+ for taste, an A+ for ease and an A for cost. If you already keep the pantry ingredients in your home, then all you need to do is pick up bananas and ice cream at the grocery store.

Simple Caramelized Peaches

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Fresh peaches are a sign of summer in the South, particularly in South Carolina, Georgia and North Carolina.

Roadside stands are the resource of choice when possible, and those baskets of fruit can yield the most delicious cobblers, pies and baked goods you can imagine.

But you often get more peaches in a cheap bin than you can use in those oven-baked treats. So what do you do with the rest?

One of Matthew’s favorite things to do with fresh fruit that contains some natural juices is to caramelize it. The process draws out the natural sugars in the fruit and creates almost a sweet sauce that is delicious by itself, on top of another dessert element or with plain ole vanilla ice cream.

This recipe is a bit unconventional because there’s no need to really list ingredients or a process. Many recipes for caramelized fruits will suggest adding white or brown sugar to the pan. Some guides even suggest putting a little bit of olive oil in the pan to keep your fruit from sticking. Matthew doesn’t prefer the oil because it doesn’t benefit a sweet dish, and he doesn’t prefer adding sugar to the pan because it defeats the purpose of relying on and enjoying the natural sugars.

For fresh peaches that you have peeled yourself, it’s likely you have some juices in addition to the solid fruit, especially if your leftover fruit has had time to sit in the fridge for a few days.

How we made it:

Put your frying pan or skillet on your burner and give it medium-high to high heat.

Take a cup or two of fresh fruit, depending on how much you want to eat, and spread it out in your pan, being sure to include some of the juice. The key to having the juice is that it will help keep your fruit from sticking to the bottom of the pan. Still, like many things you cook in a stovetop pan, you’re less likely to deal with sticking if you’re using a newer, non-stick pan.

You have to achieve the right balance of letting your peaches sit to heat and caramelize and moving them around so they don’t stick. That balance can only be determined by your pan and your burner, along with how much juice you add to the pan. I would suggest a quarter cup of juice per cup of fruit.

Your fruit will almost become a light jelly or sauce, with the chunks of peach or fruit of choice still visible in good supply. That’s when you will know that your caramelization process is done.

As we said above, you can do many things with caramelized peaches and other fruits.

Matthew chose to use the fruit he made to top a graham cracker square in a bowl. Then he added a scoop of vanilla bean ice cream and a dusting of powdered sugar.

Molly’s Take: I love this recipe because it does encourage creativity. Caramelizing the fruit, then topping it with whatever you like (ice cream, whipped cream, cookies, etc.) can be completely different every time, for whatever your taste buds desire. And when you use fresh South Carolina peaches, the juice, the consistency and the taste is just delicious. Mouth-watering, even. I love fruit with ice cream, and caramelizing it with vanilla bean ice cream is a delightful pairing.

Matthew’s Take: I’ve caramelized fruit many times, but peaches may be my favorite. They retain so much of their juice after peeling that they are perfect for cooking in a pan on the stove. They pair perfectly with a slightly sweet cookie and/or vanilla ice cream. I give this one an A+ for taste, an A for presentation, depending on your topping, an A for cost if peaches are readily available, and a B for ease. It takes some creativity to caramelize fruit because you can’t just follow an exact recipe and expect the same results every time.