Peaches Flambe Recipes

Steps:

• Preheat oven to 325 degrees F for lightly colored pans or 300 degrees F for dark colored pans.
• For the crust: In a small bowl, toss crumbs with melted butter. Press onto bottom of 9-inch springform pan. Bake for 8 minutes. Set aside.
• For the filling: Meanwhile, combine cream cheese and sugar until well blended. Stir in peach schnapps until just blended. Add eggs, 1 at a time, stirring after each addition until just blended.
• Pour onto crust.
• Using heavy duty foil, wrap outsides and bottom of pan. Place cheesecake on a wire rack inside a larger pan. Fill larger pan with very hot water 1/3 the way up the springform pan. Bake for 45 to 50 minutes or until center is almost set. Remove cheesecake from hot water bath and remove foil. Let stand 10 minutes before running knife around the edge to loosen cake from sides. Cool for 1 hour then refrigerate uncovered at least 4 hours or overnight.
• Just before serving: Remove cake from icebox and remove the sides of the pan. Transfer cheesecake to serving plate. While preparing the topping, allow cheesecake to come to room temperature.
• For the topping: In a large skillet, melt butter over medium-high heat. Add brown sugar and allow mixture to caramelize. Add peaches, cook for 3 to 4 minutes or until peaches are well coated and tender. Add brandy and ignite to flambe the peaches. Serve immediately over slice of cheesecake and garnish with walnuts, if desired.

Steps:

• Spoon ice cream into 6 dessert dishes; put in freezer til serving time. Just before serving, in chafing dish or medium skillet, mix preserves and orange juice; cook over medium heat til bubbly. Add peaches; heat thoroughly. To flame, heat brandy in small pan or ladle; carefully ignite. Quickly pour over peach mixture; serve at once over ice cream. Serves 6

Steps:

• Lightly brush a crêpe with melted butter and warm in a large nonstick skillet over medium heat, 15 to 30 seconds. Flip and fold over twice to form a triangle, then transfer to a serving platter. Repeat with the remaining crêpes.
• Sauté the peaches in the butter and sugar in the same skillet over medium-high heat until tender, 3 to 5 minutes.
• Carefully add the rum to the skillet and use a long lighter to ignite. Cook until the alcohol burns off, then stir in the lime juice. Spoon the peaches over the crêpes.

Steps:

• Melt the butter in a large saucepan and mix in the sugar. Add the peaches and cook over high heat until the peach wedges soften and begin to render juice and the juices begin to thicken and caramelize, about 5 to 6 minutes. Add the lemon juice and peach preserves and cook an additional 2 to 3 minutes.
• In your kitchen or at the table, add the rum and ignite, burning the alcohol for about 1 minute. Divide the dessert among six serving dishes and serve as is or with a scoop of ice cream in the center.

Steps:

• Bring a large pot of water to a boil. Using the tip of a paring knife, make a shallow "X" in the bottom of each peach. Add the peaches, one at a time, to the boiling water and cook for 1 minute. Remove the peach from the water and plunge into a bowl of ice water. Repeat with the remaining peaches. Peel off the skins, then pit the fruit and quarter the flesh.
• In another large pot, combine 3 cups water and the sugar and bring to a boil. Add the peaches and simmer until just soft.
• Have the jars, bands and new lids scalded and ready. (To scald, dip the jars and rims in boiling water. You don't need to sterilize the jars, as you will be processing them for more than 10 minutes.) Simmer the lids in hot water to soften the rubberized flange. Gently pack the peaches into the jars.
• Boil the leftover syrup until it thickens slightly, then spoon it over the fruit, filling the jars ¾ full. Use a butter knife to release any air bubbles caught in the jars. Pour in enough brandy to fill the jars, leaving ¼ inch of headroom. Wipe the rims, cover with the lids and screw on the bands fingertip-tight. Place the jars on a rack in a big pot and cover with 2 to 3 inches of water. Cover the pot and bring to a boil over high heat, then lower the heat to medium and gently boil for 20 minutes. Remove the cover and then, after about 5 minutes, remove the jars. Allow them to cool, untouched, for 4 to 6 hours. Check the seals and store in a cool, dark place for up to a year. Refrigerate after opening.

Steps:

• Scoop ice cream into balls; place in freezer while preparing sauce.
• In small chafing dish or saucepan, heat jam, sugar, water and lemon juice, stirring occasionally, until syrupy, about 5 minutes.
• Add peaches and heat through.
• Heat brandy until warm, pour on peaches and ignite immediately.
• Spoon peaches and sauce on ice cream.