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Bourbon-flamed peaches

Bourbon-flamed peaches
Los Angeles Times

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Total time: 15 minutes | Serves 4 to 6
  • 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.

Note: Use 100-proof bourbon for best flaming.


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