Peach and Berry Jubilee with Candied Pecans

Peach and Berry Jubilee with Candied Pecans

Welcome to our kitchen, where summer's bounty takes center stage in our latest dessert delight: Peach and Berry Jubilee with Candied Pecans. This vibrant, mouth-watering treat is a fresh twist on the classic cherries jubilee, featuring juicy, ripe summer peaches and berries flambéed in a rich, luscious sauce. The caramel undertones of brown sugar and bourbon provide a delightful contrast to the sweet and tart fruit, creating a stunningly simple yet elegant end to any meal. Watch as the flames dance and die down, then scoop the warm, fragrant fruit over creamy ice cream, finishing with a sprinkle of crunchy candied pecans. This dessert promises a delightful combination of textures and flavors, making it the perfect way to celebrate the season's finest produce. Join us as we guide you through each step of creating this spectacular summer treat.

 

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Peach and Berry Jubilee with Candied Pecans

Le Creuset

Servings

6

Prep Time

10 minutes

Cook Time

15 minutes

Category

Dessert

Juicy, ripe summer peaches and berries are flambéed in a rich sauce in this fresh twist on cherries jubilee. The caramel flavors of brown sugar and bourbon are a contrast to the sweet tart fruit for a stunningly simple way to end the meal. Wait for the flames to die down before scooping the warm fruit over ice cream and topping with candied pecans for a nutty crunch.

Peach and Berry Jubilee with Candied Pecans

Ingredients

  • 3 tablespoons unsalted butter

  • 3 tablespoons brown sugar

  • 2 peaches, pits removed and cut into quarters

  • 1 cup mixed fresh berries

  • 1/2 lemon, juiced

  • Salt

  • 3 tablespoons bourbon or whiskey

  • Vanilla ice cream

  • 1/2 cup candied pecan halves, chopped roughly

Directions

  1. Preheat a fry pan or skillet over medium heat for 5 minutes. Add the butter and the sugar and cook, stirring regularly, until the sugar is dissolved. Add the peaches, berries, lemon juice and pinch of salt.

  2. Cook, stirring occasionally, until the peaches are just tender and the mixture looks syrupy and slightly thickened, about 3-5 minutes.
  3. Remove the pan from the heat. Drizzle the bourbon around the edges of the pan. Using a long match or lighter, carefully ignite the alcohol. Swirl the pan allowing the peaches to flambé until the flame dies out.
  4. Let cool for 5 minutes. Serve over vanilla ice cream and garnish with the candied pecans.
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