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Peaches with Caramel & Black Pepper Sauce

  Peaches 2 1⁄2 Pound (8 Medium Sized Or 1.2 Kilogram)
  Butter/Margarine 55 Gram (1/4 Cup)
  Firmly packed light brown sugar 55 Gram (1/4 Cup)
  Freshly ground pepper 1 Teaspoon
  Champagne/Other brut / extra-dry sparkling wine 60 Milliliter (About 1/4 Cup)
  Orange flavored liqueur 45 Milliliter (3 Tablespoon)

Peel, pit and halve peaches.
Set aside.
Preheat a 3-quart saute pan over medium-high heat until rim of pan is hot-to-the-touch.
Add butter and sugar: cook, stirring often, until mixture bubbles and begins to caramelize (about 3 minutes).
Lightly mix in peaches, then sprinkle with pepper.
Pour in champagne.
Cook, stirring occasionally and turning peaches carefully, until peaches begin to soften (6 to 8 minutes); add more champagne.
1 tablespoon (15 ml) at a time, if needed to keep peach mixture moist.
Add liqueur: carefully ignite with a match (be sure pan is not beneath a vent, fan, or flammable items).
Shake and swirl pan until flames are gone.
Spoon into dessert dishes and serve at once.

Recipe Summary

Difficulty Level: 
Better Buy
Side Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1242 Calories from Fat 418

% Daily Value*

Total Fat 48 g73.5%

Saturated Fat 28.6 g142.8%

Trans Fat 0 g

Cholesterol 118.3 mg39.4%

Sodium 27.3 mg1.1%

Total Carbohydrates 191 g63.8%

Dietary Fiber 18.3 g73.3%

Sugars 169.5 g

Protein 11 g22.9%

Vitamin A 101.7% Vitamin C 126.5%

Calcium 14.9% Iron 26.1%

*Based on a 2000 Calorie diet

Peaches With Caramel & Black Pepper Sauce Recipe