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Bourbon-flamed peaches

Time 15 minutes
Yields Serves 4 to 6
Bourbon-flamed peaches
(Los Angeles Times)
1

Slice the peaches and toss with the lime zest and cloves.

2

Melt 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.

3

In 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.

4

Cook until the flames subside. Serve at once, over ice cream or with a dollop of creme fraiche.

Use 100-proof bourbon for best flaming.

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