Over chilly vanilla bean ice cream, my version of a classic New Orleans dessert has a refreshing twist. Using peaches and raspberries instead of bananas is the perfect way to pair my favorite fruits with three delicious scoops of ice cream.
In a flambe pan or skillet, brown the butter with the peaches. Add nutmeg while the peaches caramelize, about 5 minutes. Off the heat, add your favorite bourbon or whiskey (maybe even Chambord), place back on heat and flambe peaches. Meanwhile, scoop vanilla ice cream into a bowl, top with raspberry sauce and fresh raspberries. Then as the flame claims down, add peaches to the ice cream. Serve and enjoy!
Over medium heat in a small sauce pan heat all ingredients until raspberries have disappeared in the sauce. Cool and store in the refrigerator.
Recipe:
1 ripe peach, cut into slices
1 tsp salted butter
1/2 tsp nutmeg
1 oz bourbon/whiskey
fresh raspberries
raspberry sauce
vanilla bean ice cream
In a flambe pan or skillet, brown the butter with the peaches. Add nutmeg while the peaches caramelize, about 5 minutes. Off the heat, add your favorite bourbon or whiskey (maybe even Chambord), place back on heat and flambe peaches. Meanwhile, scoop vanilla ice cream into a bowl, top with raspberry sauce and fresh raspberries. Then as the flame claims down, add peaches to the ice cream. Serve and enjoy!
Rasberry Sauce
1 small jar raspberry preserves
1 pint fresh raspberries
1 tsp pure vanilla extract
pinch of salt
Over medium heat in a small sauce pan heat all ingredients until raspberries have disappeared in the sauce. Cool and store in the refrigerator.
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