Peach Flambe With Rum

Name: Peach Flambe With Rum
Total time: 15 min
Yield: Six servings
Cuisine: french
Ingredients: 2 tablespoons unsalted butter; 1/4 cup sugar; 6 very ripe peaches (1 3/4 pounds), washed and each cut into 8 wedges; 1/3 cup freshly squeezed lemon juice (yield of 1 large lemon); 1/2 cup peach preserves or jam; 1/4 cup dark rum; 1 pint vanilla ice cream (optional)

By Jacques Pepin

Total Time: 15 minutes
Rating: 4(21)
Comments: Read comments

Apricots or another fresh fruit could be substituted in this recipe. The most important factors are the quality and ripeness of the fruit. The peaches are cut into wedges and sauteed in a little butter and sugar until they soften and their juices begin to caramelize. Then, lemon juice and peach preserves or jam are added and the dish is finished with dark rum for flavor.

Featured in: FOOD; The Light Side

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:Six servings

2tablespoons unsalted butter
¼cup sugar
6very ripe peaches (1¾ pounds), washed and each cut into 8 wedges
⅓cup freshly squeezed lemon juice (yield of 1 large lemon)
½cup peach preserves or jam
¼cup dark rum
1pint vanilla ice cream (optional)

Ingredient Substitution Guide

Preparation

Step 1
Melt the butter in a large saucepan and mix in the sugar. Add the peaches and cook over high heat until the peach wedges soften and begin to render juice and the juices begin to thicken and caramelize, about 5 to 6 minutes. Add the lemon juice and peach preserves and cook an additional 2 to 3 minutes.
Step 2
In your kitchen or at the table, add the rum and ignite, burning the alcohol for about 1 minute. Divide the dessert among six serving dishes and serve as is or with a scoop of ice cream in the center.