Dulce de Leche: Peach Pie, Coffee

June 14, 2016

Photo courtesy of bhg.com


Now, Dulce Le Leche you say in a peach pie. Extra sweetness is divine. Dulce le Leche is Argentina version of caramel in the USA. It's an Argentina thing beside the every so sexual tango dance! Dulce Le Leche is an Latin-American concoction of caramel and sweet cream, as a spread or flavoring for something like ice cream.


Juicy peaches are grilled and combined with rich dulce de leche for a smoky pie that's sweet as can be.




3 1/2 pounds peaches, halved and pitted


1 tablespoon canola oil


1/2 cup granulated sugar


3 tablespoons cornstarch


1 tablespoon lemon juice


1 14.1 ounce package rolled refrigerated unbaked piecrust (2 crust)


1/4 cup dulce de leche


1/2 teaspoon kosher salt


1 egg, lightly beaten


Coarse sugar


  1. Brush peach halves with oil. Arrange a charcoal or gas grill for indirect grilling. Place halves, cut sides down, on the rack over the heat. Grill directly over medium heat, covered, for 3 minutes. Remove. Cut peach halves into 1/2-inch thick slices. In a very large bowl toss peaches with granulated sugar, cornstarch, and lemon juice.

  2. Grease a 9- or 10-inch cast iron skillet and line with one of the piecrusts. Spoon peach mixture into crust-lined skillet. Spoon dulce de leche in mounds over filling. Sprinkle with salt. Cut slits in second crust and place over filling. Tuck dough down sides of skillet. Crimp edge as desired. Brush pastry with egg and sprinkle with coarse sugar.

  3. Place the skillet on rack over unlit side of the grill. Cover and grill for 45 to 50 minutes or until crust is golden and filling is bubbly, rotating once halfway through grilling. Remove and cool on a wire rack at least 2 hours before serving. If desired, serve with ice cream and garnish with mint leaves.

    Dulce de Leche coffee drink
    Photo courtesy of foodnetwork.com 

    6 ounces fluid dulce de leche *See Cook's Note
    4 cups strongly brewed good coffee
    1 cup heavy cream
    2 tablespoons sugar

    6 tablespoons grated chocolate
    (add some Rum or Baileys® Irish Cream Liqueur are optional)

    Add the dulce de leche to the very hot coffee; stir until dissolved and combined. Keep hot.Combine the cream with the sugar and whip until stiff. Divide the coffee/dulche de leche mixture among six glasses. Top with a heaping tablespoon of whipped cream and grated chocolate.

    Note: Dulce de leche is sold in the Hispanic aisle of supermarkets, or in Hispanic specialty markets. It is sold in solid 15-ounce blocks, or in cans or bottles in more of a liquid form. You can also find recipes for making your own dulce de leche using sweetened condensed milk.

    Recipe courtesy of Ree Drummond

    Read more at: http://www.foodnetwork.com/recipes/ree-drummond/dulce-de-leche-coffee-recipe.html#!?oc=linkback 

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