fired-up peaches and cream
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This recipe is from a Rachael Ray cookbook, 30-Minute Meal Cookbook, called "2,4,6,8, Great Meals For Couples Or Crowds." This recipe presents a flambé effect, which is done with alcohol. So, proceed safely. I have tweaked this recipe slightly.
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yield
serving(s)
prep time
15 Min
cook time
10 Min
method
Stove Top
Ingredients For fired-up peaches and cream
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4 Tbsp(1/2 stick) butter, cut into small pieces
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4 mdripe peaches, sliced
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1/4 tspground cinnamon
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1/4 cbrown sugar
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4shots whisky*
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2 ptvanilla ice cream
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whipped cream, from a canister (in the dairy case)**
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********notes********
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*a shot is usually about 1 1/2 ounces, but can be anything from 1 to 2 ounces (2 to 4 tablespoons)
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*this is the cookbook's variation of spelling, which is also correct
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**for those so inclined, you can make your own recipe for whipped cream
How To Make fired-up peaches and cream
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1Heat a large skillet over medium heat. Add the butter, and when it melts, add the peaches. Season them with the cinnamon. Turn up the heat to medium high and cook the peaches for 3 minutes, then add the brown sugar and melt it into the butter. Pull the pan off the flame, add the whisky, then return the pan to the stove and dip the skillet to set the whisky aflame, or light it carefully with a kitchen match. When the flame dies out, scoop some ice cream into dishes, top them with peaches and sauce, add some whipped cream, and serve. Makes 6 servings.
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