Peach Flambe With Rum Recipes

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CRêPES WITH FLAMBéED PEACHES



Crêpes with Flambéed Peaches image

This no-bake dessert is a great one to keep in your pocket since it comes together super fast and tastes great topped with whipped cream or ice cream. To safely flambé, use a long stick lighter to ignite the rum and make sure there isn't anything above the skillet. Let the flame completely die out before pouring over the crepes.

Provided by Food Network Kitchen

Categories     dessert

Time 20m

Yield 4 crêpes

Number Of Ingredients 6

4 store-bought crêpes
4 tablespoons unsalted butter, plus melted butter for brushing
2 peaches, pitted and sliced
1/2 cup sugar
1/3 cup dark rum
Juice of 1/2 lime

Steps:

  • Lightly brush a crêpe with melted butter and warm in a large nonstick skillet over medium heat, 15 to 30 seconds. Flip and fold over twice to form a triangle, then transfer to a serving platter. Repeat with the remaining crêpes.
  • Sauté the peaches in the butter and sugar in the same skillet over medium-high heat until tender, 3 to 5 minutes.
  • Carefully add the rum to the skillet and use a long lighter to ignite. Cook until the alcohol burns off, then stir in the lime juice. Spoon the peaches over the crêpes.

PEACH FLAMBE WITH RUM



Peach Flambe With Rum image

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.

Provided by Jacques Pepin

Categories     dessert

Time 15m

Yield Six servings

Number Of Ingredients 7

2 tablespoons unsalted butter
1/4 cup sugar
6 very ripe peaches (1 3/4 pounds), washed and each cut into 8 wedges
1/3 cup freshly squeezed lemon juice (yield of 1 large lemon)
1/2 cup peach preserves or jam
1/4 cup dark rum
1 pint vanilla ice cream (optional)

Steps:

  • 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.
  • 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.

Nutrition Facts : @context http, Calories 215, UnsaturatedFat 1 gram, Carbohydrate 40 grams, Fat 4 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 9 milligrams, Sugar 32 grams, TransFat 0 grams

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