Pump House Peaches in Flame
Yield
8 servingsPrep
15 minCook
5 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
sugar
|
|
| ½ | cup |
port wine
|
*
|
| ½ | cup |
jelly
tart cherry |
* |
| ¼ | teaspoon |
cinnamon
|
|
| 1 | x |
salt
dash |
*
|
| 1 | tablespoon |
lime juice
|
|
| 3 ½ | cups |
peaches
halves, drained |
*
|
| ¼ | cup |
brandy
heated |
*
|
| 1 | quart |
ice cream
lemon |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
sugar
|
|
| 118 | ml |
port wine
|
*
|
| 118 | ml |
jelly
tart cherry |
* |
| 1.3 | ml |
cinnamon
|
|
| 1 | x |
salt
dash |
*
|
| 15 | ml |
lime juice
|
|
| 828 | ml |
peaches
halves, drained |
*
|
| 59 | ml |
brandy
heated |
*
|
| 0.9 | l |
ice cream
lemon |
*
|
Directions
Combine sugar, port wine, cherry jelly, cinnamon, salt and lime juice in a blazer pan or chafing dish.
Heat and stir until smoothly blended.
Add peach halves, cut side down, and prick rounded surfaces with a fork.
Simmer 5 minutes, basting peach halves frequently with sauce.
Add ¼ cup heated brandy, set aflame and toss gently with silver fork and spoon until the flame dies.
To serve, spoon peaches and sauce over individual servings of lemon ice cream.
