Ingredients

4 large ripe peaches (2 lb total)
1/2 stick (1/4 c) unsalted butter
6 T packed light brown sugar
1/3 c dark rum
1/4 t cinnamon
1/8 t salt
Optional Garnish: chopped toasted pecans

Vanilla ice cream

Directions

1. Have a large bowl of ice and cold water ready. Bring a 6-quart pot three-fourths full of water to a boil, then gently drop peaches into water and cook 15 seconds. Transfer with a slotted spoon to ice water and cool completely to stop cooking. Remove skin with a paring knife and cut peaches into 1/2-inch-thick wedges, discarding pits.
2. Melt butter in a 10- to 12-inch heavy skillet over moderate heat, then stir in brown sugar, cinnamon, and salt until smooth. Add peaches and simmer, stirring and turning peaches over occasionally, until tender, 3 to 5 minutes.
3. Take the pan off the flame, carefully add the rum and light! Cook until alcohol has dissipated. Cool until warm and serve over scoops of vanilla bean ice cream. Peaches in sauce can be made 2 hours ahead. Reheat to warm before serving.

Serves 8

This is a variation on the classic New Orleans dessert Bananas Foster, created by chef Paul Blangé at Brennan's Restaurant.