Caramel Peach Pull-Aparts

Discover a sweet caramel peach flavour in this moist, sticky pull-apart. All you need is a cup of tea or coffee. Mmmmm!

I made this recipe for our bible study out of sheer frustration, because plan A of what I was planning on making flopped big time, so I went back to an old stand by. This is a tried and true recipe and every time I serve it I am asked for the recipe....so I thought I would share it will all of you. It comes from the Company's Coming cookbooks....."Baking Simple to Sensational". I just love this book and perhaps I will share more recipes that we enjoy from it.

2 c. flour

1 tbsp. baking powder

1/4 tsp. cinnamon

1/4 tsp. ginger

1/4 tsp. salt

1/8 tsp. nutmeg

1/3 c. cold butter , cut up (I grate frozen butter it works great)

1/2 c. milk, (approximately)

1/3 c. brown sugar, packed

1/4 tsp. cinnamon

14 oz cans of sliced peaches, drained and chopped

Caramel Sauce

1/2 c. packed brown sugar

1/4 c. butter or hard margarine

1/4c. whipping cream

Toasted chopped almonds or pistachios, optional

Combine first 6 ingredients in large bowl. Cut in butter until mixture resembles coarse crumbs.

Stir, adding enough milk until soft dough forms and hold together. Turn out onto lightly floured surface. Knead gently 4-5 times until dough comes together. Roll out on waxed paper on dampened work surface to about 8x15 rectangle.

Combine brown sugar and cinnamon, sprinkle over dough leaving 1" edge at long side farthest from you.

Scatter peaches over brown sugar mixture. Roll up, jelly roll style, from long side closest to you using waxed paper as guide. Press seam against roll to seal. Cut into 12 even slices used floured knife ( I use a serrated knife).

Place in a 9" greased spring form pan, (I use a 9x13 pan). Bake at 375 for 25 -30 minutes. Let stand in pan for 5 minutes. Transfer onto serving plate. Keep warm.

Be sure to put you pan into warm water immediately for easy clean up....you'll be sorry if you don't, the sugary syrup hardens and becomes like stuck on candy.

Caramel Sauce:

Combine brown sugar, butter and whipping cream in small heavy sauce pan. Heat and stir on medium heat until brown sugar is dissolved. Boil gently for about 3 minutes, without stirring, until mixture is slightly thickened. Makes about 2/3 cups sauce. Drizzle over warm pull-aparts.

Sprinkle with toasted nuts if desired.