I absolutely adore this recipe because it transforms ripe, juicy peaches and vibrant berries into a magical, caramelized delight that screams summer in every bite. Plus, the dramatic flambe with a splash of brandy makes me feel like a culinary rockstar, and who doesn’t love a little pyrotechnic action in the kitchen?
Peach and Berries Flambé combines several fantastic flavors. Unsalted butter and brown sugar form the rich caramel sauce that makes this dish so decadent.
It also pairs beautifully with ripe peaches and mixed berries—that’s the fruit component. The hint of cinnamon and splash of brandy take it over the top.
And you really do not want to miss the opportunity to serve this one with vanilla ice cream.
Ingredients
Peaches: Abundant in A and C vitamins, dripping with juice, and inherently sugary.
Assorted Berries: Their tart and vibrant flavors add a welcome taste contrast and can yield a variety of textures when baked.
Brown sugar: Adds sweetness reminiscent of caramel and counterbalances the acidity of fruit.
Brandy or dark rum: Imparts warmth and character.
Ideal for flambéing.
Cinnamon: Contributes warmth and spiciness; bolsters the intrinsic fruity qualities.
Ingredient Quantities
- 2 tablespoons unsalted butter
- 3 tablespoons brown sugar
- 4 ripe peaches, sliced
- 1 cup mixed berries (e.g., blueberries, raspberries, blackberries)
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 cup brandy or dark rum
- Vanilla ice cream, for serving (optional)
Instructions
1. In a large skillet over medium heat, the unsalted butter is melted.
2. Stir the brown sugar into the melted butter. Ensure you mix it well and give it time to dissolve. You want to dissolve it completely so that when you add the rest of the ingredients, you will not have discrete parts in the batter that taste like brown sugar.
3. Place the sliced peaches in the skillet and toss them gently to coat with the caramelized mixture.
4. Prepare the peaches for approximately 3 to 4 minutes until they begin to give in to the cooking and soften a bit.
5. Combine the berries and ensure they blend nicely with the peaches and caramel sauce.
6. Add the vanilla extract and ground cinnamon to the fruit mixture, and give it a stir to mix everything together.
7. Brandy or dark rum must be added to the skillet carefully. Afterward, the next step calls for igniting the alcohol with a long match or lighter, but only after allowing the alcohol to warm somewhat. This is how you flambe.
8. Allow the flames to die down on their own, which should take between 1 and 2 minutes, cooking off the alcohol and infusing the fruit with flavor.
9. Once the flames are gone and the sauce has thickened a little, take the skillet from the heat.
10. If desired, serve the flambe of warm peach and berry over vanilla ice cream, and enjoy without delay.
Equipment Needed
1. Large skillet
2. Measuring spoons
3. Wooden or silicon spatula
4. Long match or lighter
5. Knife (for slicing peaches)
6. Cutting board
7. Oven mitts or pot holder (for handling hot skillet)
8. Ice cream scoop (optional, if serving with ice cream)
FAQ
- Can I use frozen peaches and berries?Certainly, frozen fruits can be utilized; just be certain they are thawed and drained prior to use to prevent excess moisture.
- Is there an alternative to brandy or dark rum for flambéing?Another high-alcohol spirit can be used, such as bourbon or whiskey, depending on your flavor inclinations.
- How do I flambé safely at home?Using a long match or lighter, ignite the alcohol while maintaining a safe distance for your face and body. Ensure that you have removed any nearby flammable materials.
- Can this dish be prepared ahead of time?It is served at its best and tastiest just after you’ve done the preparing, but you might opt to slice the peaches and get the berries ready ahead of time.
- What if I don’t have vanilla ice cream?Substituting another flavor like almond or cinnamon is an option, or you can simply serve the dish without embellishment.
- Can I omit the cinnamon?Certainly! If you do not enjoy cinnamon or prefer a more straightforward flavor profile, you can eliminate the cinnamon entirely from the dish.
- Will the alcohol content burn off during flambéing?Most of the alcohol burns off, but a tiny bit may stick around. This dish is mostly safe for most people, but you might want to think twice about serving it to someone who’s trying to stay away from alcohol.
Substitutions and Variations
Butter without salt: Use coconut oil or margarine in equal amounts as a substitute.
Brown sugar: Replace with coconut sugar or honey for a deviation in flavor.
Chopped cherries or diced kiwi: Use an equivalent amount of either in place of mixed berries for a unique twist.
Vanilla extract: Replace with a different flavoring, almond extract or maple syrup, for variety.
Brandy or dark rum: If you want a non-alcoholic version, use an equal amount of apple juice or orange juice instead.
Pro Tips
1. Choose Ripe but Firm Peaches: For the best texture and flavor, select peaches that are ripe yet firm enough to hold their shape during cooking. Overripe peaches can become mushy.
2. Chill the Alcohol: Prior to adding the brandy or dark rum, consider chilling it slightly in the refrigerator. This can help control the intensity of the flames during flambéing.
3. Control the Flame: When igniting the alcohol, gently tilt the pan away from you to prevent any accidental spillage or flare-up. Always use a long match or lighter for safety.
4. Enhance with a Pinch of Salt: A small pinch of salt added to the caramelized mixture can enhance the flavors and add depth to the dessert.
5. Experiment with Spice: Consider adding a dash of nutmeg or cardamom along with the cinnamon for a warm and aromatic boost to the dish.
Peach And Berries Flambe Recipe
My favorite Peach And Berries Flambe Recipe
Equipment Needed:
1. Large skillet
2. Measuring spoons
3. Wooden or silicon spatula
4. Long match or lighter
5. Knife (for slicing peaches)
6. Cutting board
7. Oven mitts or pot holder (for handling hot skillet)
8. Ice cream scoop (optional, if serving with ice cream)
Ingredients:
- 2 tablespoons unsalted butter
- 3 tablespoons brown sugar
- 4 ripe peaches, sliced
- 1 cup mixed berries (e.g., blueberries, raspberries, blackberries)
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 cup brandy or dark rum
- Vanilla ice cream, for serving (optional)
Instructions:
1. In a large skillet over medium heat, the unsalted butter is melted.
2. Stir the brown sugar into the melted butter. Ensure you mix it well and give it time to dissolve. You want to dissolve it completely so that when you add the rest of the ingredients, you will not have discrete parts in the batter that taste like brown sugar.
3. Place the sliced peaches in the skillet and toss them gently to coat with the caramelized mixture.
4. Prepare the peaches for approximately 3 to 4 minutes until they begin to give in to the cooking and soften a bit.
5. Combine the berries and ensure they blend nicely with the peaches and caramel sauce.
6. Add the vanilla extract and ground cinnamon to the fruit mixture, and give it a stir to mix everything together.
7. Brandy or dark rum must be added to the skillet carefully. Afterward, the next step calls for igniting the alcohol with a long match or lighter, but only after allowing the alcohol to warm somewhat. This is how you flambe.
8. Allow the flames to die down on their own, which should take between 1 and 2 minutes, cooking off the alcohol and infusing the fruit with flavor.
9. Once the flames are gone and the sauce has thickened a little, take the skillet from the heat.
10. If desired, serve the flambe of warm peach and berry over vanilla ice cream, and enjoy without delay.
