6 small peaches (800 g), ripe, with skin
1 1/2 cup of ground nuts (150 g)
1/4 cup of confectioner's sugar (40 g)
1 egg
1/2 tablespoon of grated lemon zest
1 cup of sugar (180 g)
2 cups of water (480 ml)
1/3 cup of rum (80 ml) (for flambéing)
6 small peaches (800 g), ripe, with skin
1 1/2 cup of ground nuts (150 g)
1/4 cup of confectioner's sugar (40 g)
1 egg
1/2 tablespoon of grated lemon zest
1 cup of sugar (180 g)
2 cups of water (480 ml)
1/3 cup of rum (80 ml) (for flambéing)
Peel the peaches
Using a corer or a small knife, remove the pit from each one, forming a central cavity
Set aside
In a medium bowl, combine the nuts, confectioner's sugar, egg, and lemon zest
Stuff the peaches with this mixture
Set aside
In a medium saucepan, heat the sugar over medium heat, stirring constantly, until caramelized (about 5 minutes)
Gradually add the water, continuing to stir, and bring to a boil (about 3 minutes)
Arrange the peaches in a single layer in the saucepan
Cover and cook over low heat until the peaches are tender but still firm (about 15 minutes)
Carefully transfer the peaches to a serving dish
Set aside
Place the rum in a metal cone with a long handle
Heat it over high heat, tilting the cone slightly, until the rum is flaming
Carefully pour the rum over the peaches and wait for the flames to die down
Serve immediately
410 calories per serving
