A classic flambéed dessert reinvented with juicy peaches, a salted butter caramel sauce, and a touch of rum, served with vanilla ice cream and flaky salt.
Ingredients
- 1 tsp Diamond Crystal kosher salt or Morton kosher salt
- 200 g Sugar
- 45 ml Water
- 113 g Unsalted butter
- 2 tsp Vanilla bean paste or vanilla extract
- ¼ cuillère à café cuillère à café Coarsely ground pepper
- 5 pieces Yellow peaches
- 50 g Pecans or roasted salted walnuts, coarsely chopped
- 80 ml Amber rum
- as needed Vanilla ice cream
- as needed Flaky sea salt
Method
- Prepare the butter caramel sauce according to the prepared component instructions.
- Place the peach halves cut-side down in the skillet with the hot sauce.
- Sprinkle the pecans or chopped walnuts over the top if using.
- Carefully drizzle the amber rum over everything.
- To flambé on a gas stove: carefully tilt the pan so the flames catch the rum, then turn off the heat. For an electric or induction stove: use a long lighter to ignite the sauce. Shake the pan until the flames die out (about 45 seconds).
- If not flambéing, reduce the heat to low and simmer, swirling gently, until the sauce is syrupy (about 2 minutes), then remove from the heat.
- Flip the peaches using a large spoon.
- Serve immediately by placing scoops of vanilla ice cream over the peaches, and sprinkle with flaky sea salt.
Nutrition
Per serving
- Energy
- 550.3 kcal
- Protein
- 1.87 g
- Carbohydrate
- 55.24 g
- Fat
- 32.13 g
- Fibre
- 1.74 g
- Calcium
- 18.13 mg
- Iron
- 0.42 mg
- Magnesium
- 20.62 mg