Peach and Berry Jubilee with Candied Pecans

Juicy, ripe summer peaches and berries are flambéed in a rich sauce in this fresh twist on cherries jubilee. The caramel flavors of brown sugar and bourbon are a contrast to the sweet tart fruit for a stunningly simple way to end the meal. Wait for the flames to die down before scooping the warm fruit over ice cream and topping with candied pecans for a nutty crunch.

3 tablespoons unsalted butter

3 tablespoons brown sugar

2 peaches, pits removed and cut into quarters

1 cup mixed fresh berries

1/2 lemon, juiced

Salt

3 tablespoons bourbon or whiskey

Vanilla ice cream

1/2 cup candied pecan halves, chopped roughly

Preheat a fry pan or skillet over medium heat for 5 minutes. Add the butter and the sugar and cook, stirring regularly, until the sugar is dissolved. Add the peaches, berries, lemon juice and pinch of salt. Cook, stirring occasionally, until the peaches are just tender and the mixture looks syrupy and slightly thickened, about 3-5 minutes.

Remove the pan from the heat. Drizzle the bourbon around the edges of the pan. Using a long match or lighter, carefully ignite the alcohol. Swirl the pan allowing the peaches to flambé until the flame dies out.  Let cool for 5 minutes. Serve over vanilla ice cream and garnish with the candied pecans.