How to Make Poire flambé
- Wash each of the peaches well.
- Cut these in half.
- Remove the pits of the peaches.
- Set them aside until they are needed for assembling.
- Place a non-stick frying pan on the stove.
- Melt butter into the pan.
- Once, the butter is melted, add honey into the pan.
- While, it’s simmering wash up the vanilla pods. Scrape off its seeds and throw these into the pan as well as the pods.
- After a minute, wash up the lemon tree leaf and add it into the pan as well.
- Let the ingredients sweat for a couple of minutes.
- Then add the peaches face down into the pan.
- Let the coating cover the underside of the peaches well.
- Use a spoon to pour the coating on the top side of the peaches.
- Keep ladling spoonfuls of the buttery mixture on the peaches until they are completely covered in it.
- After a couple of minutes, flip that side of the peaches and let the other side cook.
- Cook until all the liquid is dried up and has coated the peaches.
- Remove the peaches from the pan and place these into a serving dish face up.
- Pour a teaspoon of cream into the center of each of the peach slices.
- Garnish the top of the peaches with some basil leaves.
- Serve the peaches after they cool down with your favorite Vanilla ice cream on the side.
- Peaches are actually a part of the rose family.
- There is a peach tower located in the city of Gaffney in South Carolina. It weighs about 10,000 pounds and is considered as the world’s largest peach.
Peaches are also known as, ’stone fruit’.