Peach season is a highly anticipated time of year in Colorado. With a rich and sweet flavor, it is no doubt that peaches have become one of the most popular fruits during the summer season. Colorado peaches get their intense sweet-tart flavor from ripening during warm days and cool nights in the Rocky Mountains.
Holly Kinney, daughter of Sam Arnold, recalls peach season at The Fort being a favorite memory of hers. Back in the 1960s, the famous Colorado peaches flambé would return to the menu once peaches were ripened. The dish, which was prepared table side for guests, was inspired from the culinary research done by Holly’s mother, who learned that President Thomas Jefferson brought flambé desserts with him to America from France.
While no longer on the menu at The Fort, the combination of ripe Rocky Mountain peaches and a wonderful flambé make for an amazing summer dessert recipe. To find the perfect peach, we recommend visiting your local farmer’s market to ensure optimal ripeness. The stem cavity should be open and wide and the peach’s lightest color should be a warm hue with no green undertones.
What you’ll need:
- 4 tbsp. unsalted butter
- ½ c. sugar
- Pinch of cinnamon
- 4 ripe peaches – peeled, halved and pitted
- ¼ c. high-proof Scotch whiskey
- Vanilla ice cream, for serving
In a skillet, combine the butter, sugar and cinnamon. Place over low heat until the butter melts and the sugar dissolves.
Add the peach halves and bring the heat up to medium-low. Cover and let simmer for 4 to 5 minutes, until tender. Turn the peaches over and continue to simmer uncovered for another 2 to 3 minutes.
Add the Scotch to the pan and let warm for 10 seconds. Carefully ignite the whiskey and let the flames die out naturally.
To serve, place two peach halves in each bowl on top of a scoop of vanilla ice cream and drizzle with the remaining syrup. Serve immediately.