less than 30 mins
less than 10 mins
Gently melt the sugar in a pan with the butter until a caramel has formed. Add the peach wedges and sauté for a few minutes, shaking the pan to coat in the caramel.
Add the kirsch, set alight carefully, to flambée, and heat for a minute. Extinguish the flame.
Transfer to a serving plate and serve the whipped cream on top.
By Mary Berry
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