This recipe is not only simple to make, but absolutely delicious!
The only problem I had was the “flambé”. Mr Piglet poured a generous glug of brandy on the peaches, struck the match and I waited camera poised in eager anticipation to capture the “flambe” moment. The “moment” turned out to be a bit of a damp squib, no flames so no dramatic photo. I was tempted to go and find the blow torch in the name of art…but Mr piglet thought I was more likely to set the house alight. Any tips for the perfect flambé please?
Large Tin of halved peaches
Dash of Brandy
Ice Cream or Cream
Empty one large tin of halved peaches with the juice into a baking dish
Grate the zest of a lemon and an orange over the top of the peaches
Leave to marinate over night
Cook in the oven at 180C for 20 minutes.
Add brandy to flambé
Serve hot with cream of ice cream
Marinating the peaches with lemon and orange takes away the peach flavour and guests wonder what the fruit is although it looks like peaches.
This weeks recipe is courtesy of Leslie
Helpful tip from Carlaat: We heat the alcohol in a pan on the stove first, then light it and pour it, while on fire, over the fruit. That seems to work pretty well. You get a nice blue flame. Hope that helps!