0 (0)

Category: Desserts

Bourbon-flamed peaches

Bourbon-flamed peaches
Los Angeles Times

CRAZY ideas are floating around on the Internet. A food blog the other day actually contended that it might be possible to eat too many raw tomatoes with fresh basil in summertime. If Samuel Johnson were still around, he'd probably ... Read more

Total time: 15 minutes | Serves 4 to 6
Note: Use 100-proof bourbon for best flaming.
  • 4 large ripe but firm peaches, peeled if desired
  • Grated zest of 1 large lime
  • Pinch of ground cloves
  • 1/4 cup ( 1/2 stick) butter
  • 1 tablespoon sugar
  • 1/4 cup bourbon
  • Ice cream or creme fraiche for garnish

Step 1Slice the peaches and toss with the lime zest and cloves.

Step 2Melt the butter in a saute pan over medium-high heat. Add the peach slices and sprinkle with the sugar. Cook, turning gently with a heatproof spatula, 2 minutes. Turn off the heat.

Step 3In a separate small saucepan, heat the bourbon. Turn off the heat and ignite with a flame starter or long match. Pour over the peaches and turn the heat on under the peaches.

Step 4Cook until the flames subside. Serve at once, over ice cream or with a dollop of creme fraiche.

Each of 6 servings
144 calories; 1 gram protein; 12 grams carbohydrates; 2 grams fiber; 8 grams fat; 5 grams saturated fat; 20 mg. cholesterol; 1 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Blueberry gin and tonic gelatin
Salted butter caramel-chocolate mousse
Huckleberry's whole-wheat apple butter cake
Dr. George Washington Carver's sliced sweet potato pie