Peaches Foster

Method

1. 1

   Combine 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ¾ cup (150 g) sugar, and 3 Tbsp. water in a large stainless-steel skillet. Place over medium-high heat and cook, swirling pan occasionally, until sugar is dissolved, about 1 minute. Continue to cook, stirring gently with a heatproof rubber spatula as mixture starts to color and brushing down sides of pan with a wet pastry brush to keep sugar from crystallizing as needed, until bubbling and the color of pale honey, about 5 minutes. Immediately stir in ½ cup (1 stick) unsalted butter, cut into ½" pieces, room temperature, and remaining ¼ cup (50 g) sugar. Reduce heat to medium and stir in 2 tsp. vanilla bean paste or vanilla extract and ¼ tsp. coarsely ground pepper. Cook until sauce is furiously bubbling and deep amber, about 20 seconds.

2. 2

   Gently add 5 yellow peaches, room temperature, halved through stem ends, pits removed, arranging cut side down, then scatter ½ cup coarsely chopped salted, roasted pecans or walnuts on top if using. Carefully drizzle ⅓ cup dark rum over.

3. 3

   To flambé on a gas range, carefully tilt pan to catch flame, then turn off heat. If using an electric or induction range, use a long lighter to ignite sauce. Cook, shaking pan, until flames die out, about 45 seconds. (Alternatively, reduce heat to low and simmer, gently shaking pan occasionally, until sauce is syrupy, about 2 minutes; remove from heat.)

4. 4

   Using a large spoon, turn peaches over and top with scoops of vanilla ice cream as desired; sprinkle with flaky sea salt.

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