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12 peach halves, poached or canned 3 tbsp butter ½ cup sugar ¼ cup poaching or canning liquid ¼ cup brandy To serve: ½ cup natural yoghurt or crème fraîche ¼ cup toasted, flaked almonds (if desired)
© Annabel Langbein Media
Drain syrup from peach halves and reserve. Heat butter in a large frypan until it turns nut-brown. Add sugar and when sizzling and caramelised, add peaches and reserved syrup. Shake over heat until liquid comes to a boil. Add brandy and flambé. Serve with yoghurt or crème fraîche and sliced almonds.
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