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?
Ingredients
Large Tin of halved peaches
1 Lemon
1 Orange
Dash of Brandy
Ice Cream or Cream
Method
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!
Hi Ellen,
My imagination runs away with me at times 🙂
PiP
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The peaches and ice cream look lovely and delectable. And the visual images you presented (flambe not flaming, the possibility of a blow torch for the sake of art, etc.) were, as usual, most entertaining!
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Here’s the Blog Etiquette post you requested:
http://nrhatch.wordpress.com/2011/03/20/dear-gabby/
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Very amusing 🙂
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Sounds scrumptious Piglet…thank you.
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Trust me it is!
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Oh yummmmm!
Sounds and looks wonderful…I may have to try it.
Thank you…a dish of ice cream in the evening is my favorite…and this would make it even better. 🙂
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Hi Vivan,
You could also turn this into a healthy dish for children… 🙂
PiP
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OMG! Really? You had to go there! I love oranges and peaches! Now you’ve gone and done it!
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You COULD always make this a low fat dessert by using fresh peaches and fresh orange juice…and maybe cut out the alchohol 😉
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I’m with Carlaat- the trick is to heat the alcohol first!
Sounds delicious!
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Hmmm I think I was a bit to eager with the camera then. I will add this point to the recipe
Thanks Margaret
cheers
PiP
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Looks delicious… perfect with the coming spring! 😉
Eliz
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Hi Eliz,
I love these simple dishes – especially for entertaining!
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Sounds & looks yummy even if it didn’t flame. 🙂
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Hi EC, yes it was and I will be def cooking it again and will try fresh peaches as well!
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When I’ve watched it, bananas foster for example, they use a high proof rum, pour it over the fruit, tilt the pan toward the flame and . . . WHOOSH!
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that’s what I was expecting when I had the camera on zoom!
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Hi PiP, it looks and sounds delicious. Now that is definitely something I can eat, no problem.
I’ve never done a flambe so I’m no help to you there. 🙂
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Hi Rose,
At last! and its so quick to make as well…:)
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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!
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Hey, that sounds a good idea! thanks 🙂
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I vote for the blow torch!!!
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hehehehehehehe
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Mr Piglet’s a spoil sport!
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Sounds yummy but maybe drain the fruit before flambeing… love soft fruit. x
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I debated whether I should do this…but I was just following the instructions as I did not know what to expect. I will cook this again and experiement more 🙂
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Fresh fruit + Ice Cream + Flambe = Yummy!!!
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Fresh fruit + Ice Cream + Flame = Yummy!!!
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Hi Jeanne,
Good idea I will try it with Fresh peaches when they are in season and use orange juice. 🙂
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Use a brandy with the highest proof you can find. The higher the alcohol content, the better the chances for flames!
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Hi Shell, Mr Piglet would only let me use his cheap Brandy. Just goes to show you get what you pay for!
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