Last week Ben’s parents stopped by on their way back home from Sydney, and with them was a ton of peaches and nectarines! I mean look at all of these!
I racked my brain for what I could do with these fruits, as the only logical way to eat all of them was to do some baking. I considered peach muffins, peach pie, peach cobbler, grilling them on the barbeque, or throwing them in a salad… the possibilities were endless!
Before I had a chance to make a dessert, Ben’s dad was headed back to Sydney and stopped for the night at our house. It was a little unexpected and we didn’t have anything spectacular planned for dinner: frozen fish patties, mashed potatoes, and carrots. Granted we do mash our own potatoes and they are delicious… this wouldn’t be a typical meal I would make for any member of Ben’s family.
Wanting to impress with a dessert fit for boys, and thrilling enough to make up for an unglamorous frozen fish dinner, I decided that grilled peaches and ice cream was the way to go! But this post is about Peach Flambé, not grilled peaches, so you know that obviously didn’t happen.
Ben, still on his new frying pan high, wanted to grill the peaches on it, which meant a change of my game plan. I racked my brain and the internet for peaches in a skillet recipes and somehow landed on Fired Up Peaches and Cream from Rachael Ray. Whisky made this seem like the perfect man dessert, it would make up for the lack of pizzazz in the main meal, and wouldn’t take long to dish up.
While Ben sat with his dad in the living room mapping out the best way to get where he needed to go in Sydney, I grabbed my camera and got cooking! Three peaches was more than enough for the three of us, which meant there were leftovers! Who doesn’t love leftover dessert?!
In the skillet I added sliced peaches to melted butter and generously sprinkled cinnamon on top.
After cooking the peaches on one side for about 3 minutes I flipped them over. Noticing they were still hard, I kept them on the stove a bit longer, pushing them through the butter as they softened. I added the sugar and swirled the peaches through the liquid/sugary mix until they were coated. I removed the pan from heat, and called Ben over – I wasn’t going to risk burning my fingers with fire.
This recipe calls for alcohol, 4 shots worth, which makes it sound good for the boys, but in reality it all burns off before you ever eat it. I added the whisky to the pan while Ben made a makeshift lighter using a cigarette lighter and a piece of paper (clearly our kitchen is lacking a few things).
The burning alcohol makes a beautiful blue flame, which is fun to watch (this was my first time flambé-ing anything), but once you have seen it burn for a little while, grab a spoon and again swirl your peaches around the liquid coating them as the flame dies down.
Plate and serve the peaches while they are still warm with your choice of ice cream. We went with chocolate chip as that’s what was in our freezer, but vanilla, or a fruity flavor would compliment this Peach Flambé well.
- 4 tablespoons butter (56g) cut into small pieces
- 3-4 medium ripe peaches
- Ground Cinnamon
- 4 tablespoons brown sugar
- 4 shots whisky
- Vanilla ice cream (or your favorite ice cream)
- Cut peaches into quarters and set aside.
- In a large skillet, over medium heat, melt butter and add peaches.
- Generously sprinkle cinnamon overtop of the peaches.
- Cook peaches on high heat for 4 minutes, flipping them halfway and cooking until soft.
- Add sugar and melt into the butter and peaches coating each peach with the syrup.
- Remove the skillet from heat and add the whisky.
- Return the pan to the stove and set ablaze using a long kitchen lighter or match.
- As the flame begins to die out, use a spoon to once again coat the peaches in syrup.
- Spoon ice cream into dishes, top with the peaches and syrup, and serve.