Pump House Peaches in Flame

This is tableside theater at its finest. Peach halves simmered in a ruby port wine and cherry jelly sauce spiked with cinnamon and lime juice, then flambeed with heated brandy and spooned, still warm, over scoops of lemon ice cream.

The sauce comes together in a chafing dish or blazer pan right at the table. Sugar, port wine, tart cherry jelly, cinnamon, salt, and lime juice melt and blend into a glossy, deep red syrup. The cherry jelly adds fruity body and sweetness while the port contributes a warm, grape-rich depth.

Prick the rounded sides of each peach half with a fork before placing them cut-side down in the sauce. The holes let the syrup penetrate the fruit during the 5-minute simmer. Baste frequently to build up a shiny glaze.

The brandy must be heated before flaming. Cold brandy won’t ignite reliably. Pour it over the peaches, touch a long match to the surface, and toss gently with a fork and spoon until the flame dies. The alcohol burns off, leaving behind a warm, concentrated brandy flavor in the sauce.

Chef Tips

• Use canned or poached peach halves, not fresh. They’re soft enough to absorb the sauce quickly.
• Heat the brandy in a separate small pan. Never pour from a bottle near an open flame.
• Dim the lights for maximum visual impact when you ignite the brandy.
• Lemon ice cream against the warm, boozy peaches is the pairing that makes this dish sing. Vanilla works but lemon is the intended contrast.

Variations

• Peaches Foster: Replace port wine with dark rum and cherry jelly with brown sugar for a New Orleans-inspired variation.
• Pear version: Use canned pear halves instead of peaches with the same sauce and technique.
• Non-alcoholic: Skip the brandy flambe and replace port with pomegranate juice for a family-friendly version.