Three ramekins, a handful of ripe peaches, and about forty-five minutes. Brown sugar and butter caramelize under the fruit while the batter bakes up tender and custardy, and each one gets turned out onto a plate still warm.
Consistency notes: The gelatin creates a delicate gel network that gives the sauce body while maintaining pourability. Adjust gelatin to 1.5 tsp for a thinner sauce or 2.5 tsp for thicker consistency. If sauce sets too firmly, gently warm…
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