Celebrate the excitement of the 2026 Masters golf tournament in true Southern style with a rich, boozy peach flambé – an indulgent nod to Georgia, proudly known as the Peach State.
4 ripe peaches or 2 large tins peach halves in syrup(reserve syrup)
1 reserved cup of peach syrup or orange juice
50g unsalted butter
80g brown sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon (optional)
80ml brandy or dark rum
Zest of 1 orange (optional, but adds depth)
Pinch of salt
Prepare the peaches. If you are using fresh: halve, remove stones. I like to leave them as halves, but you can cut into wedges. If tinned, drain and reserve a cup of syrup.
In a large fry pan melt the butter over a medium heat. Add brown sugar, stirring until it dissolves and starts to bubble.
Add peaches and reserved syrup or juice to the pan and cook for 3–5 minutes until softened and coated. Stir in vanilla, cinnamon, orange zest, and a pinch of salt.
Next step is to Flambé. I like to warm the brandy first, it helps to ignite it later. Give it a quick zap in the microwave or put the glass of brandy into a bowl of hot water and allow to sit until it is warmed. Remove the pan from direct heat then pour in the brandy. Carefully ignite using a long lighter or match.
Allow the flames to burn off naturally (about 20–30 seconds).
Serve immediately with cream or ice cream.
TIP Always turn off your range hood/fan before flambéing.
If you prefer no flame, simply simmer the alcohol for 1–2 minutes instead.