{"id":"01fc74d7-fb48-4d19-b49b-5a01eaf11364","url":"https://recipestripper.com/recipes/01fc74d7-fb48-4d19-b49b-5a01eaf11364","source_url":"https://www.bonappetit.com/recipe/peaches-foster","title":"Peaches Foster","description":"If you're going to cook perfect summer peaches, give them the Foster treatment—caramelized in rum sauce—in this 10-minute one-pan dessert.","servings":4,"servings_text":"4–6 servings","total_time":"10 minutes","image_url":"https://assets.bonappetit.com/photos/6a343c222b4fcf5557ddddcc/16:9/w_4800,h_2700,c_limit/BA0626summer11_v2.jpg","ingredients":[{"text":"1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt","item":"Diamond Crystal or 1/2 tsp. Morton kosher salt","quantity":1,"unit":"tsp"},{"text":"1 cup (200 g) sugar, divided","item":"sugar","quantity":1,"unit":"cup","preparation":"divided","metric_alternate":{"quantity":200,"unit":"g"}},{"text":"½ cup (1 stick) unsalted butter, cut into ½\" pieces, room\ntemperature","item":"unsalted butter, cut into 1/2\" pieces","quantity":0.5,"unit":"cup","preparation":"room temperature","metric_alternate":{"quantity":1,"unit":"stick"}},{"text":"2 tsp. vanilla bean paste or vanilla extract","item":"vanilla bean paste or vanilla extract","quantity":2,"unit":"tsp"},{"text":"¼ tsp. coarsely ground pepper","item":"coarsely ground pepper","quantity":0.25,"unit":"tsp"},{"text":"5 yellow peaches, room temperature, halved through stem ends, pits\nremoved","item":"yellow peaches, room temperature, halved through stem ends, pits removed","quantity":5},{"text":"½ cup coarsely chopped salted, roasted pecans or walnuts (optional)","item":"coarsely chopped salted, roasted pecans or walnuts","quantity":0.5,"unit":"cup","preparation":"optional"},{"text":"⅓ cup dark rum","item":"dark rum","quantity":0.3333333333333333,"unit":"cup"},{"text":"Vanilla ice cream (for serving)","item":"Vanilla ice cream","preparation":"for serving"},{"text":"Flaky sea salt","item":"Flaky sea salt"}],"instructions":[{"number":1,"text":"Combine 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ¾ cup (150 g) sugar, and 3 Tbsp. water in a large stainless-steel skillet. Place over medium-high heat and cook, swirling pan occasionally, until sugar is dissolved, about 1 minute. Continue to cook, stirring gently with a heatproof rubber spatula as mixture starts to color and brushing down sides of pan with a wet pastry brush to keep sugar from crystallizing as needed, until bubbling and the color of pale honey, about 5 minutes. Immediately stir in ½ cup (1 stick) unsalted butter, cut into ½\" pieces, room temperature, and remaining ¼ cup (50 g) sugar. Reduce heat to medium and stir in 2 tsp. vanilla bean paste or vanilla extract and ¼ tsp. coarsely ground pepper. Cook until sauce is furiously bubbling and deep amber, about 20 seconds."},{"number":2,"text":"Gently add 5 yellow peaches, room temperature, halved through stem ends, pits removed, arranging cut side down, then scatter ½ cup coarsely chopped salted, roasted pecans or walnuts on top if using. Carefully drizzle ⅓ cup dark rum over."},{"number":3,"text":"To flambé on a gas range, carefully tilt pan to catch flame, then turn off\nheat. If using an electric or induction range, use a long lighter to ignite sauce. Cook,\nshaking pan, until flames die out, about 45 seconds. (Alternatively, reduce heat to low\nand simmer, gently shaking pan occasionally, until sauce is syrupy, about 2 minutes;\nremove from heat.)"},{"number":4,"text":"Using a large spoon, turn peaches over and top with scoops of vanilla ice cream as desired; sprinkle with flaky sea salt."}],"date_published":"2026-10-31T01:55:30.675897+00:00","date_modified":"2026-10-31T01:55:30.675897+00:00"}