Flambéed peaches

Flambéed peaches

By
From
Encyclopedia of Food and Cookery
Serves
6

A simple way to turn tinned peaches into a special occasion dessert.

Ingredients

Quantity Ingredient
825g tinned peach halves
1 cinnamon stick
2 teaspoons arrowroot
60ml brandy
60g slivered almonds, toasted

Method

  1. Pour 190 ml syrup from tin of peaches into a large pan, add cinnamon stick and bring to the boil. Blend arrowroot with a little cold water, stir into peach syrup and continue stirring until slightly thickened. Add peaches and baste with sauce until they are heated through. Warm brandy, set alight and pour over peaches. Top with almonds and serve with ice cream and crisp sweet biscuits.
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