Flambé Peaches

Rating: 3.67 / 5.00 (9 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Cut the vanilla ice cream into 12 even cubes and keep in the ice cream or freezer compartment. Whip the cream with the vanilla sugar until stiff. Fill into piping bag. Place in refrigerator.

Drain peaches. Dry with household paper.

Knead together butter with grated lemon zest and sugar.

Put in fireproof frying pan with the almond slivers. Heat, stirring constantly. The almond kernels should just turn golden. Pour orange juice and juice of one lemon. Season with Cointreau, maraschino and cognac. Then add the peaches to the frying pan. Constantly pour the liquid over them and occasionally turn them to the other side. Heat for about 10 minutes. Pour the cognac over them, set fire to them and let them burn off.

Put three ice cubes in each of four glasses and evenly distribute the peaches with the flambé stock on top. Put on ice wafers. Serve garnished with whipped cream and cherries.

Menu 3/201

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