Peaches and Cream Flan with Roasted Honey Peach Compote

Spouse was heading out for a get together with the girls yesterday afternoon and wanted a fresh peach topping for the sour cream flan that she was taking along to the party. Unfortunately the peaches in the supermarket yesterday morning were much too hard so I resorted to the fallback position of roasting the chopped peaches in a shallow dish with a little cinnamon and honey. This softens the peaches and effectively glazes them in the honey. This simple compote is delicious not only on that flan but on waffles, pancakes, biscuits or a great simple vanilla cheesecake. I've included the recipe for the flan as well which has appeared in several versions here in the past.

Roasted Honey Peach Compote

3 pounds peaches peeled and chopped into large chunks

1/4 cup honey

1/4 tsp cinnamon

pinch salt

juice of 1/2 lemon

Toss all of the above together and spread in a single layer in a glass baking dish. Bake at 400 degrees F for about 30-40 minutes, tossing every 10-15 minutes. The cooking time will vary depending on the ripeness of the peaches. Just cook them until the liquid in the baking dish reduces and becomes syrupy. Cool completely.

Sour Cream Flan

Grease a 9 inch springform pan, lining the bottom with parchment paper to make the flan easier to remove from the pan..

Mix together until well combined:

1 1/4 cups graham cracker crumbs
1/4 cup melted butter
2 tbsp sugar

Press into the bottom of the greased springform pan.

For the custard part of this desert it is important to use full fat sour cream or the filling will not set. I use 18% milk fat sour cream that is sometimes sold as “restaurant style” or “extra thick”.

Whisk together until the sugar is dissolved:

Three, 8 oz tubs of sour cream
1 cup sugar
3 large eggs
3 tsp vanilla extract

Pour onto the prepared graham crumb crust and bake at 325 degrees F for 50-55 minutes. The custard will still be quite jiggly at the center when done and may be just beginning to brown slightly at the edges, although no color at all is necessary for the flan to be properly baked. Allow the flan to cool to room temperature then refrigerate for a couple of hours before topping with the peach compote and serving.