1/4 cup (60 ml) butter

1/2 cup (125 ml) brown sugar

4 peaches, unpeeled, each cut into 8 wedges

1/4 cup (60 ml) cognac or brandy

In a large skillet (see note), melt butter with brown sugar. Add peaches and cook for about 2 minutes, stirring constantly until tender. Add liqueur and ignite (flambé).

Serve warm with crêpes, over rice pudding or ice cream.

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