This is a variation on the classic New Orleans dessert bananas Foster, created by chef Paul Blange at Brennan's Restaurant. To save time, you can use store-bought premium vanilla or butter pecan ice cream instead of homemade.
Active time: 1 hr Start to finish: 5 hr (includes making ice cream)
Peaches in sauce can be made 2 hours ahead. Reheat to warm before serving.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Have ready a large bowl of ice and cold water. Bring a 6-quart pot three-fourths full of water to a boil, then gently drop peaches into water and cook 15 seconds. Transfer with a slotted spoon to ice water and cool completely to stop cooking. Remove skin with a paring knife and cut peaches into 1/2-inch-thick wedges, discarding pits.
Step 2
Melt butter in a 10- to 12-inch heavy skillet over moderate heat, then stir in brown sugar, rum, cinnamon, and salt until smooth. Add peaches and simmer, stirring and turning peaches over occasionally, until tender, 3 to 5 minutes. Cool until warm and serve over scoops of ice cream.
Recipe notes
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