Flambeed Peaches with Ice Cream – A Fruit Dessert for Summer


Flambeed Peaches with Ice CreamPhoto by: David Beeler


These Flambeed Peaches bring summer to your dessert plate: fresh (flambeed) fruits, with a caramel sauce and vanilla ice cream.  With peaches in season, this dessert makes for a great summer dessert.

I grew up in The Netherlands and for many of my childhood years, we would travel to the South of France for summer vacation.  We would go camping, so every other day or so we would do some grocery shopping.  (The fridge didn’t hold that much.)  One of the things I remember vividly, was the buying fruit: we would always buy our fresh fruits from vendors alongside the road.  The fruit was always fresh, juicy and the best part was the tasting.  They would always let you taste.  (Or maybe that was because I was such a cute little girl…)  Anyways, the juicy peaches always stood out.  Nothing better than eating a fresh, sweet juicy peach on the side of the road.  Yum.

These days, we don’t spend our summer vacations in the South of France (although some time I will most certainly go back with my husband and children), but with the abundance of fresh peaches that arrive in my weekly organic veggie & fruit delivery, I figured this was a great way to enjoy the peaches (in addition to eating them out of the hand).  The peaches are fresh and juicy, the caramel sauce adds a sweet buttery hint to it, while the vanilla ice cream…well, try for yourself.

Yes, you flambée the peaches using Bourbon, but the alcohol burns off, making it perfectly fine for your lil’ones to enjoy it too.  So, while peaches are in abundance, serve this dessert (which is easy to make by the way) as a special treat.  (And it looks so pretty too!!)

Flambeed Peaches with Ice Cream


  • 3 tbsp. butter
  • 3/4 cup brown sugar
  • 1/2 cup bourbon
  • 3 cups sliced / diced peaches
  • vanilla ice cream
  • mint sprigs



  • In a saute pan over medium-high heat, add the butter and melt.
  • Add the brown sugar and cook, stirring, until the sugar is melted and bubbly.
  • Remove the pan from the heat and carefully add the bourbon.
  • Return the mixture to the heat and flame. (Keep a lid handy, in case the flames get too high.  Put the lid on and it will put the flames out in no time.)
  • Cook until the flames die down.
  • When the alcohol has cooked out, add the peaches and simmer for 5 minutes.
  • Place some of the caramel sauce in the bottom of a glass/dish.  Top with the peaches and 1-2 scoops of vanilla ice cream.
  • Garnish with a sprig of mint.

Serves: 4


(Recipe by: Emeril Lagasse)



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Published on: August 22, 2012 | Tags: , , , , ,

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