Bourbon Flambéed Summer Peaches with Homemade Ricotta, Toasted Pecans & Honey Recipe
Summer is one of my favorite seasons because of the many delicious pick your own fruits and vegetables that are available. Every year we go peach picking in late August and there’s nothing better than ripe Pennsylvania Peaches. My favorite peach variety that I have picked is called “flamin’ fury” This particular variety is about the size of a softball, is yellow with beautiful blushy red spots when ripe, and free stone which is huge for baking and eating. For this bourbon peach recipe any peach will do, but it’s the most delicious when your peaches are at peak ripeness.
The most difficult part of this recipe is making the homemade fresh ricotta, which is actually not difficult at all and really makes all the difference. I used this recipe for Fresh Homemade Ricotta from Epicurious. You can actually half the recipe if you want which I have done if you have no other use for the ricotta but it does last for quite a while in the refrigerator. You can also use the left overs in many pasta dishes such as stuffed shells, ravioli, and even some awesome desserts such as Lemon-Ricotta Cupcakes with Fluffy Lemon Frosting.
- 1 peach per person
- Decent brand Bourbon (Maker’s Mark)
- 1-2 TBS Butter
- Fresh Homemade Ricotta
- 1/2 Cup of Pecans
- Raw Unfiltered Honey
Wash and halve your peaches. It’s best to cut them perpendicular to the crease all the way around and then twist each half to come apart. Freestone peaches will come apart easily and you can just pull the pit.
Heat 2 tablespoons of butter in a medium sized sauce pan. When the butter is melted and starts to bubble place your peach halves face down in the pan on medium heat.
Once the peaches begin to sizzle in the butter you’ll need to prepare for flambéing. Grab your lighter, your bourbon, and a fire extinguisher if you’ve never flambéed before! The idea behind this method is to let the peaches soak up the bourbon and light the alcohol and burn it off so all the wonderful flavors of the Bourbon remain . Add about 2-3 tablespoons of bourbon. Be VERY CAREFUL how much Bourbon you add because it will create a very large flame the more you add. Quickly light the bourbon with a long stem lighter. Be very careful as the flame will swell and then minimize as the alcohol burns off. About 5 to 7 minutes.
While your peaches are cooking and the flame is dying down heat the pecans on low to medium heat. Shake the pan periodically and make sure they are evenly toasted. Once they are done transfer them to a plate to cool.
The peaches should be slightly charred on the face and heated through out. Be careful not to overcook the peaches. You want them charred and heated through out but not mushy or loosing shape.
Transfer the peaches to a plate. Scoop 2 to 3 tablespoons of fresh homemade ricotta into the center of the peach. Chop the toasted pecans and crumble on top of the ricotta and drizzle honey on top!
This dessert is one of the simplest most delicious things I’ve ever eaten. Please enjoy my favorite bourbon peach recipe!!! By the way, if you’re looking for a main course, try my recipe for homemade tomato sauce.