Billowy fluffy whipped cream with peaches and homemade caramel mixed in. It’s a cloud-like experience, and it simply tastes divine over a delicious pecan pie.
Place brown sugar, butter, 1 cup heavy whipping cream, and chopped peaches in a small saucepan and bring to a boil over medium high heat. Boil 1-2 minutes, stirring occasionally.
Remove from heat, and stir in vanilla extract.
Allow sauce to cool, and refrigerate until cold, at least 2 hours, or overnight.
Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the remaining 1 cup heavy whipping cream on medium-high speed until medium peaks form, about 3-4 minutes.
Fold whipped cream into peach sauce mixture.
Serve immediately garnished with nutmeg if desired, over pecan pie, cake, ice cream, or simply eat with a spoon!