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Pump House Peaches In Flame

Pump House Peaches in Flame recipe image
This show-stopping dessert combines the natural sweetness of ripe peach halves with a sophisticated sauce made from port wine, tart cherry jelly, and cinnamon. The peaches are gently simmered until tender, absorbing the deep, fruity flavors of the sauce. Just before serving, brandy is added and flambéed, creating a dramatic burst of flame that infuses the dish with a warm, aromatic spice. The result is a luxurious, warm fruit compote that contrasts beautifully with the cool, tangy bite of lemon ice cream. ItâÂÂs an elegant yet simple way to end a meal, perfect for romantic dinners or special celebrations where you want to impress guests with minimal effort.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 156.5
Dietary: Gluten-free
Description
This show-stopping dessert combines the natural sweetness of ripe peach halves with a sophisticated sauce made from port wine, tart cherry jelly, and cinnamon. The peaches are gently simmered until tender, absorbing the deep, fruity flavors of the sauce. Just before serving, brandy is added and flambéed, creating a dramatic burst of flame that infuses the dish with a warm, aromatic spice. The result is a luxurious, warm fruit compote that contrasts beautifully with the cool, tangy bite of lemon ice cream. ItâÂÂs an elegant yet simple way to end a meal, perfect for romantic dinners or special celebrations where you want to impress guests with minimal effort.
Ingredients
  • 1/2 cup Sugar
  • 1/2 cup Port wine
  • 1/2 cup Tart cherry jelly
  • 1/4 teaspoon Cinnamon
Directions
  1. 1
    Combine sugar, port wine, tart cherry jelly, and cinnamon in a large skillet or blazer pan.
  2. 2
    Place the pan over medium heat and stir continuously until the mixture is smoothly blended and the jelly has melted.
  3. 3
    Add peach halves to the sauce, arranging them cut-side down.
  4. 4
    Prick the rounded top surfaces of the peaches several times with a fork to allow the sauce to penetrate.
  5. 5
    Simmer the peaches for 5 minutes, basting them frequently with the hot sauce.
  6. 6
    Remove the pan from the heat and carefully add 1/4 cup of heated brandy.
  7. 7
    Carefully ignite the brandy with a long match or lighter to flambé the dish.
  8. 8
    Gently toss the peaches with a silver fork and spoon until the flame dies out.
  9. 9
    Serve immediately by spooning the warm peaches and sauce over individual scoops of lemon ice cream.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 156.5kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.8mg1%
Total Carbohydrate 34.6g12%
Dietary Fiber 0.6g3%
Sugars 32.7g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Safety: Always ensure the flame has completely died out before serving. Keep flammable items away from the pan while flambéing.

Ingredient Substitution: If tart cherry jelly is unavailable, you can use cherry preserves or a combination of cherry jam and a thickening agent like cornstarch.

Peaches: Use ripe but firm peaches to prevent them from breaking apart during simmering. Pit and halve them before starting.

Brandy: Ensure the brandy is heated slightly before adding it to the pan to help it ignite more easily.

Serving: This dish is best served immediately while the peaches are still warm and the sauce is glossy.

Keywords: peaches, flambé, port wine, cherry jelly, brandy, dessert, cinnamon, ice cream, summer, fruit, sweet, warm, sauce, elegant, easy, party, date night, lemon, classic
Read it online: https://www.chefs-mate.com/recipe/pump-house-peaches-in-flame/