🌎 The World Cookbook

3 ripe peaches pits removed and sliced (may peel if desired)
1 stick butter salted or unsalted
1 cup brown sugar light or dark
½ cup heavy cream
½ cup peach brandy
pinch ground cinnamon or to taste
pinch salt
pinch grated nutmeg
¼ cup chopped pecans

Melt the butter in a large skillet over medium heat. Add the brown sugar. Stir to combine. Cook, stirring occasionally, until the brown sugar melts. Bring the sauce to a simmer, stirring occasionally. Reduce the heat to low and stir in the heavy cream. Allow the mixture to come to a simmer before adding the peaches. Once the peaches are added, add a pinch of salt, and stir gently to coat. Add the brandy to the skillet and use a long-handled lighter to carefully flambé the peaches. *Note - make sure to stand back from the skillet during the flaming process, and that there are no flammable items like sleeves or drapes close to the skillet when doing so. The flame will extinguish itself after a few seconds. Add a pinch of ground cinnamon and nutmeg to the peaches along with the chopped pecans. Use a slotted spoon to serve the peaches in a bowl, or over ice cream or pound cake (not shown), and spoon the sauce over top.