Thanks to Juanita for the homemade creme fraiche that went into the ice cream!
1 lb. peaches, sliced
4 tbsp. unsalted butter
1/3 c. light brown sugar
1/3 c. bourbon
pinch of salt
Heat the butter over medium heat. When it’s done foaming, dump in the peaches; saute for a few minutes until heated through.
Stir in the brown sugar and salt and combine with the melted butter and oozy peach juices. Pour the bourbon over and light it on fire. Be careful.
Cook for a few more minutes once the fire dies down to bring everything together. Serve warm.
Most excellent when served over David Lebovitz’s creme fraiche ice cream, via The Perfect Scoop