Peaches Flamed in Bourbon
Cuisine: American
Author: Kitchens
  • 3/4 Cup sugar
  • 1/2 Cup peach nectar
  • crushed macaroons
  • 6 peaches, peeled and halved
  • 1 Cup Bourbon
  • 1/4 Cup butter
  1. Soak peaches in bourbon 24 hours. Drain and reserve bourbon. Melt butter in a large skillet, add sugar and cook until caramelized. Add peaches, flat side down. Cook until slightly browned, turn and repeat. Heat 1/4 cup of the bourbon and pour over peaches. Ignite. Shake pan until flames die. Pour in peach nectar; heat a few moments. Place flat side up on serving dish. Sprinkle with crushed macaroons and serve.
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