Rosemary Roasted Peaches with Salted Caramel Sauce
Ingredients
- For the rosemary sugar and roasted peaches:
- 3/4 cup raw sugar
- 3 tablespoons chopped rosemary leaves (from one or two leafy sprigs)
- 4 firm, ripe peaches, pitted and halved (peeling is optional)
- Kosher salt
- 2 tablespoons unsalted butter
- For the salted caramel sauce:
- 1 cup sugar
- 2 tablespoons corn syrup or golden syrup (see note below)
- 1/2 cup heavy cream
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Fleur de sel, to taste
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