One of my biggest thrills was being invited to cook on the Today show. Even though I knew Al Roker’s favorite cake is red velvet, I wanted to bring a taste of South Carolina along with me. I chose peaches and made them into this recipe. In case you’re wondering, I took along a red velvet cake for Al, too.
- Yield: 12 to 16 Servings
- ½ cup (1 stick) unsalted butter
- 1 cup (packed) light brown sugar
- 6 to 8 large, ripe peaches, peeled and sliced
- 0.15 cup brandy
- Ground cinnamon (optional)
- 1 cup coarsely chopped pecans, toasted (see Hint, this page)
- 0.20 cup (½ stick) unsalted butter, melted
- ½ teaspoon kosher salt
- In a large skillet set over medium heat, melt the ½ cup butter and stir in the brown sugar until dissolved. Add the peaches and cook until just heated through. Remove from the heat.
- Dim the lights. Add the brandy to the skillet and ignite it. A sprinkle of cinnamon, if using, over the flaming skillet will add some sparkle to the flame.
- In a small bowl, toss the toasted pecans with the ¼ cup melted butter and salt. (The nuts will keep in the refrigerator for a month in an airtight container.)
- Serve the peaches over your favorite ice cream with the toasted pecans sprinkled on top. I love serving these warm peaches over the Buttermilk Ice Cream (this page).