Peach Flambe With Rum

By Jacques Pepin

Total Time
15 minutes
Rating
5(17)
Notes
Read community notes

Apricots or another fresh fruit could be substituted in this recipe. The most important factors are the quality and ripeness of the fruit. The peaches are cut into wedges and sauteed in a little butter and sugar until they soften and their juices begin to caramelize. Then, lemon juice and peach preserves or jam are added and the dish is finished with dark rum for flavor.

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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)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

305 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 50 grams carbohydrates; 3 grams dietary fiber; 42 grams sugars; 3 grams protein; 45 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

Ratings

5 out of 5
17 user ratings
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