Peaches Foster

If you recall from last summer, I talked about my favorite peaches from Colorado in the warm peach and prosciutto salad post – peaches so good that I can hardly bring myself to buy any other kind of peaches.

My husband holds out hope that there are still great peaches to be had outside of Colorado and is willing to stop at many a roadside stand and farmer’s markets in his search. After purchasing pound after pound of disappointing peaches, we finally found a grower at our farmer’s market that we really like. The peaches are a good size, super sweet and juicy.

Summer is definitely looking up.

What is peaches foster

Peaches foster is a variation on the classic bananas foster recipe that was created at the Brennan’s New Orleans restaurant over 50 years ago. At the restaurant, the dish is cooked table side where the bananas are sautéed in a caramel sauce, flambéed for dramatic effect, and then served over vanilla ice-cream.

With the abundance of peaches, I got to experiment with a peach version of the bananas foster recipe. It took me a couple of tries to work out the recipe with peaches but no one seemed to mind the chore of taste testing. After all, it’s hard to go too wrong when you start with great peaches that are then cooked with brown sugar, butter, and rum.

If the thought of igniting the rum for the sauce makes you nervous, you can always skip that step. Just cook the sauce long enough to cook out the alcohol. The first time I ignited rum for a bananas foster recipe, I had a box of baking soda and a fire extinguisher at the ready just in case (yes, I tend to be overly cautious). In the end, I didn’t even come close to needing either of them. I find that the flames are actually pretty tame.

Once the peaches and caramel sauce are done cooking, be sure to let the mixture cool a little before spooning it over the ice-cream. Otherwise, you end of up with ice-cream “soup”. My oldest daughter actually prefers it this way but I prefer my ice-cream to not be completely melted.