Peaches Foster
This easy recipe comes together in a matter of minutes. It's perfect for a summer dessert when peaches are at their finest.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: dessert fruit, Desserts
Servings: 4 servings
Calories: 476kcal
- 3 ripe peaches pits removed and sliced (may peel if desired)
- 1 stick (8 tablespoons) butter salted or unsalted
- 1 cup brown sugar light or dark
- ½ cup heavy cream
- ½ cup peach brandy
- ½ teaspoon ground cinnamon or to taste
- pinch salt
- ⅛ teaspoon grated nutmeg or to taste
- ¼ cup chopped pecans
Melt the butter in a large skillet over medium heat.
Add the brown sugar. Stir to combine. Cook, stirring occasionally, until the brown sugar melts.
Bring the sauce to a simmer, stirring occasionally.
Reduce the heat to low and stir in the heavy cream. Allow the mixture to come to a simmer before adding the peaches.
Once the peaches are added, add a pinch of salt, and stir gently to coat.
Add the brandy to the skillet and use a long-handled lighter to carefully flambé the peaches. *Note - make sure to stand back from the skillet during the flaming process, and that there are no flammable items like sleeves or drapes close to the skillet when doing so. The flame will extinguish itself after a few seconds.
Add the ground cinnamon and nutmeg to the peaches along with the chopped pecans. Stir to coat.
Use a slotted spoon to serve the peaches in a bowl, or over ice cream or pound cake (not shown), and spoon the sauce over top.
Always use caution when using alcohol and an open flame.
Never pour the alcohol directly from the bottle when using and open flame.
This recipe can be made without alcohol, but it will not be flammable.
Serving: 1serving | Calories: 476kcal | Carbohydrates: 67g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 34mg | Sodium: 40mg | Potassium: 267mg | Fiber: 2g | Sugar: 64g | Vitamin A: 814IU | Vitamin C: 5mg | Calcium: 75mg | Iron: 1mg