Flamed Peaches Epicurus is our incredible dessert made with fresh local peaches of good, large size. The sauce of butter, brown sugar and rum is heavenly.
Flamed Peaches Epicurus
The peaches you select should be ripe but still firm. Don't peel with a knife. Make a pot of boiling water and keep a bowl of ice water on the side. Dip peaches into boiling water, carefully with a slotted spoon. Turn once, cooking only for 1 minute. Remove and plunge into ice water. Make a slit in the skin near the bottom of the peach. Using your paring knife, pull the skin off the peach. It will come off very easily. Discard the skin. Let the peach cool. Slice and remove the pit (which should be discarded).
Author: Epicurus.com Kitchens
Recipe type: Dessert
- 3 large ripe peaches, peeled, pitted and sliced
- 3 Tablespoons unsalted butter
- 3 Tablespoons light brown sugar
- 1/2 Cup rum
- 1 1/2 pints premium vanilla ice cream
- Melt butter over medium heat in a heavy, deep skillet with a long handle. Add the brown sugar; stir. Add peaches. Cook until fairly warm and starting to soften, about 1 minute.
- Flip the peaches and let them cook an additional 30 seconds. Remove the pan from the heat and add rum (light or dark; dark has more flavor), and swirl in pan a bit. Put the pan back on the heat. Light a very long match and pass over pan. Stand back and avert your face. Allow flame to die down and sauce to thicken slightly, remove from heat.
- Portion peaches into 4 bowls.
- Add a scoop of ice cream and serve immediately.
If you're worried about serving rum to your children, don't. The flames will consume the majority of alcohol in the rum leaving an insignificant amount. Only the flavor of the rum remains. There will be less alcohol in this dish than when you add a half-teaspoon vanilla extract to other recipes.