Peach and berries flambe has been our “go to” dessert for all the backyard barbecues we’ve hosted and been invited to this summer. It only takes minutes to prepare and is quite a show. We serve this over vanilla bean ice cream…and of all the times we had it this summer we’ve never been able to get a good shot of this concoction on the ice cream because it disappears so quickly!
Flambe is easy and safe to do as long as you follow some simple tips. Use 80 proof alcohol such as brandy, rum, or cognac. Pour out only what you need–never from the bottle. Take off from heat before you pour the alcohol on (we were so busy trying to capture the photo, we didn’t follow our own advice). Use a long barbecue lighter and light immediately. Have a lid ready just in case.
Peach and Berries Flambe
- 2 peaches, cut in wedges
- 1/2 cup rasberries
- 1/2 cup blueberries
- 3 tbs unsalted butter
- 3-4 tbs brown sugar (adjust to taste)
- 1 ts cinnamon
- about 1/4 cup of silver rum
In large pan, melt butter and sugar under medium heat. Add peaches and cook for about 2-3 minutes, stirring gently. Then add the cinnamon the berries and cook for another few minutes until peaches are slightly soft, stirring gently. Turn off heat. When adding rum, spread across the pan, not just in one site. Immediately light on fire, but making sure you stand back accordingly (It actually might be help to have a partner help pour the liquor and then you light.) Allow the flames to burn off. Stopping it too soon will allow the remaining alcohol to soak into the fruit.
Finally, check your eyebrows to make sure it’s still there—just kidding!!
The natural juices from the peach and berries as well as the hint of rum is delicious! Spoon on top of vanilla been ice cream and you’ll wish summer would always be this good…