Chef Médigue served a caramelized peach with a roasted duck breast one evening. The arrow above identifies the peach. The mass to the right is a simple potato galette. I later asked him how the peach was prepared. The following is my interpretation of his description, as tested in my kitchen.
Pêche Confit
1/4 cup butter
1/4 cup sugar
2 small peaches, peeled
  1. Preheat oven to 425 °F.

  2. Place butter and sugar in a small ovenproof sauce pan over medium heat. When butter and sugar are melted, add peaches, and place in oven.

  3. Bake for about an hour until caramelized and soft. Stir every 10&nbsc;minutes.

  4. Let sit for 10 minutes or so before serving to cool slightly.
     Yield: 2 servings.
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