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That’s French for “torched peaches with ice cream.” I made this the other afternoon, when I was eating a gorgeous peach whose flavor didn’t measure up to what I thought it should. I knew dipping it in sugar was the only way to make it taste good, but of course, taking fruit from the farmer’s market and dipping in sugar borders on blasphemy. Dipping it in sugar and then lighting it on fire . . . well, that’s another thing entirely.

I topped it with some vanilla ice cream and a drizzle of caramel sauce, and gave that mediocre peach a chance to shine.

Now just imagine how good this dessert will be when it’s made with a good peach.

pêches brûlées à la glace

1 large peach, cut into 16 slices
sugar, about 1/4 cup
vanilla ice cream
homemade caramel sauce

1. Dip peach slices in sugar on one side. Place 4 slices on each plate, with the sugar side up. Use a spoon to sprinkle any remaining sugar on top of the peaches. Use a kitchen torch to caramelize the sugar.

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2. Top with vanilla ice cream and drizzle with caramel.

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