![Salade Niçoise With Fresh Tuna](https://static01.nyt.com/images/2016/02/22/dining/22COOKING-NICOISETUNASALAD1/22COOKING-NICOISETUNASALAD1-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Peach Flambe With Rum
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:Six servings
- 2tablespoons unsalted butter
- ¼cup sugar
- 6very ripe peaches (1¾ pounds), washed and each cut into 8 wedges
- ⅓cup freshly squeezed lemon juice (yield of 1 large lemon)
- ½cup peach preserves or jam
- ¼cup dark rum
- 1pint vanilla ice cream (optional)
Preparation
- Step 1
Melt the butter in a large saucepan and mix in the sugar. Add the peaches and cook over high heat until the peach wedges soften and begin to render juice and the juices begin to thicken and caramelize, about 5 to 6 minutes. Add the lemon juice and peach preserves and cook an additional 2 to 3 minutes.
- Step 2
In your kitchen or at the table, add the rum and ignite, burning the alcohol for about 1 minute. Divide the dessert among six serving dishes and serve as is or with a scoop of ice cream in the center.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
There aren’t any notes yet. Be the first to leave one.
There aren’t any notes yet. Be the first to leave one.
Private notes are only visible to you.
Advertisement