Ingredients:
- 6 peach halves, peeled and pitted
- ½ cup unsalted butter
- 1 cup sugar
- 1 cup brandy or cognac or grand marinier
- pinch of cinnamon
Method:
In a medium saucepan combine the butter, cinnamon and sugar over a low heat till the butter melts and the sugar dissolves. Don’t let the butter bubble up
Add the peach halves cut side down and bring the heat up to medium low. Cover and let simmer for 10 minutes. Turn the peaches over and continue to simmer uncovered for another 4 or 5 minutes
Add the brandy to the pan and let warm for 10 seconds or so
Using a match, light the brandy fumes afire and let the flames die out naturally. Don’t try to put them out by covering the skillet or you’ll be left with a harsh alcohol taste
Once the flames have died out, remove the peaches from the skillet with a spatchula. Place 2 halves each in a bowl on top of good vanilla or cinnamon ice cream. Drizzle the remaining syrup from the skillet over top the peaches. Serve immediately before the ice cream melts.
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