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| In 1951, a chef at the famous Brennan’s in New Orleans created a flaming banana concoction as a |
| breakfast dish in honor of one of the restaurant’s faithful patrons, Mr. Richard Foster. Since then, |
| it has become synonymous with the South. This variation uses juicy ripe peaches instead. |
| 8 Tbs. (1 stick) unsalted butter |
| 2/3 cup firmly packed light brown sugar |
| 4 large, ripe peaches, peeled, pitted and sliced |
| 1 quart vanilla ice cream |
| 1/3 cup sliced almonds, lightly toasted |
| In a small bowl, pour the rum over the raisins and let stand until plump, about 30 minutes. |
| In a large fry pan over medium-high heat, melt the butter. Add the brown sugar and stir until melted |
| and bubbly, about 2 minutes. Reduce the heat to medium and add the peaches. Cook, stirring |
| gently so as not to break up the slices, until tender, about 3 minutes. Sprinkle with the cinnamon |
| and stir in the raisins and rum. Heat until the rum is very fragrant, about 1 minute. Remove from the |
| heat, carefully tilt the pan, and ignite the rum with a long match. The flames will subside in about |
| Scoop the vanilla ice cream into 4 individual bowls. Ladle the peaches and rum sauce over the ice |
| cream. Garnish each serving with some of the almonds and a mint sprig. Serve immediately. |
| Adapted from Williams-Sonoma New American Cooking Series, The South, by Roy Overton |
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