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.
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.