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Peaches With Caramel & Black Pepper Sauce

American.Gourmet's picture
Ingredients
  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)
Directions

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
Cuisine: 
European
Course: 
Side Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Pepper

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