Suzette Recipe
Peaches flambéed with orange liqueur and caramel drizzle.
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Ingredients
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Fruits
Liquids
Sugars
Butter
Garnish
Method
Preparation
- 1
Prepare the Peaches
Wash the peaches under cold water, then cut them in half and remove the pits. If desired, slice the peaches into wedges for easier serving.
- 2
Make the Caramel Sauce
In a medium saucepan over medium heat, combine granulated sugar and brown sugar. Stir continuously until the sugars melt and turn a light golden color, approximately 6-8 minutes. Remove from heat and set aside to cool slightly.
Cooking
- 3
Flambé the Peaches
In a large skillet, melt the butter over medium heat. Add the peach halves (or wedges) and cook for about 3-4 minutes on each side until they are tender and have grill marks.
- 4
Add Orange Liqueur and Juice
Pour the orange liqueur and fresh orange juice over the peaches in the skillet. Allow the mixture to simmer for an additional 2 minutes to combine the flavors.
- 5
Flambé
Carefully ignite the orange liqueur with a long lighter or match to flambé the peaches. Allow the flames to go out naturally as the alcohol burns off, approximately 1-2 minutes.
- 6
Drizzle Caramel
Once the flames have subsided, drizzle the prepared caramel sauce over the flambéed peaches in the skillet. Allow it to coat the peaches evenly.
Serving
- 7
Plate the Dish
Transfer the flambéed peaches to serving plates and garnish with fresh mint leaves. Serve immediately while warm.