Peach Flambé
Ingredients:
- 1 tablespoon unsalted butter
- 2 tablespoons light or dark brown sugar
- 2 peaches, pitted and quartered
- 3 tablespoons bourbon or rum
- 1/2 medium lemon, zest and juice
- 1/4 teaspoon ground cardamom
- pinch kosher salt
- yogurt or ice cream, for serving
Directions:
Using your chef’s knife, carefully cut around the peach, following its natural seam, and twist the halves apart to separate them. Remove the pit by gently prying it out with the tip of your knife or a spoon. With your chef’s knife, slice each half into 1/4 to 1/2 inch thick wedges or slices, depending on your preference. For wedges, make 4-6 cuts radiating from the center. For slices, cut perpendicular to where the pit was.
Place a large sauté pan over medium-high heat. Melt the butter before stirring in the brown sugar. Cook, stirring frequently until the sugar has broken down and the color darkens- about 4 minutes. Place the peaches in the pan and carefully stir to coat in the sugar. Cook for 2 to 3 minutes, until the peaches begin to release their juices.
Remove the pan from the flame before pouring in the bourbon then carefully flambé. Cook until the flame burns out before stirring in the lemon zest, lemon juice, cardamom and salt.
Serve over yogurt, ice cream or your chosen base.
