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Categories:
unsalted butter sugar fresh peaches brandy heavy cream eggs brown sugar ground cinnamon nutmeg shell
Viewed: 44 - Published at: 2 years agoIngredients
- 3 tablespoons unsalted butter
- 12 cup sugar
- 4 medium fresh peaches, peeled, pitted and cut into 1/4 inch wedges
- 14 cup brandy
- 2 cups heavy cream
- 4 large eggs
- 12 cup firmly packed light brown sugar
- 12 teaspoon ground cinnamon
- 14 teaspoon freshly grated nutmeg
- 1 unbaked 9-inch pie shell
Method
- Preheat oven to 450F Heat butter in a large saute pan over high heat.
- Add the granulated sugar and stir until it dissolves.
- Add the peaches and cook, stirring, until the sugar starts to turn dark amber in color, 5 to 6 minutes.
- Add the brandy, CAREFULLY ignite it, and flambe the peaches.
- Remove from heat and allow to cool for about 10 minutes.
- In a large mixing bowl, combine the heavy cream, eggs, brown sugar, cinnamon and nutmeg and whisk until smooth.
- Fit the rolled-out dough into 9-inch pie pan, trimming and crimping the edges.
- Spoon the peach mix into piecrust.
- Place aluminum foil around the crust to prevent it from browning too much, then bake for 30 minutes.
- Remove foil, then pour the cream mixture over peaches.
- Bake until custard set, about 1 hour.
- Remove from oven and let cool for about 20 minutes.
