Recipe for preparing sweet flambé peaches, a detailed procedure for the preparation that includes rum as a flammable liquid and cream as a side dish.
Ingredients for 4 portions
- 8 spoons of rum
- 125 gr liquid cream
- 4 peaches
- 80 gr of butter
- 8 tablespoons of sugar
How to make sweet flambé peaches
Peel the peaches and cut them into small wedges, removing the stones.
Take a large enough pan to froth the butter over high heat, as soon as the foam is well melted, throw the peaches and cook them for about 6 minutes, stirring occasionally and waiting for them to be golden brown on the surface.
At this point, distribute the sugar over the peaches and after about one minute the rum, to be heated for a few seconds, then tilt the pan and move it, so that the liquid concentrated on the edge is in full fire and ignites.
Wait for the flames to go out, then slide the peaches, together with the cooking sauce and divide them into 4 dessert dishes where you can also pour the liquid cream, or serve directly on the table using a single container from which to obtain after the portions, adding to like cream.
