Peaches with Caramel & Black Pepper Sauce Recipe
Ingredients
| 8 medium-size peaches (about 2 1/2 lbs. / 1.15 kg total) | ||
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Firmly packed light brown sugar | 1/4 Cup (16 tbs) | |
| Ground pepper | 1 Teaspoon | |
| Champagne | 1/4 Cup (16 tbs) | |
| Orange | 3 Tablespoon, flavored | |
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.
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.
Chef
