Pêches Louis (Peach Flambé)
from https://beyondwonderful.com/, recipe by Chef Catherine Christiansen

Good bourbon or vanilla vodka gives peaches an irresistible glow.

3 tablespoons butter
3/4 cup brown sugar
3 cups fresh or frozen sliced peaches or 2 (15-ounce) cans peaches, drained
1/2 cup bourbon or vanilla vodka
~ mint leaves cut in chiffonade (for garnish)

In a medium, heavy-bottomed pan melt the butter over medium-high heat.

Whisk in the brown sugar. Cook the mixture for 5-6 minutes until it starts to caramelize.

Stir in the peaches and cook for another 3 minutes.

Pour the bourbon or vodka over the peaches and ignite with a long-stemmed match or lighter. Cook for another 2–3 minutes until the flames burn off.

Serve over vanilla ice cream and/or crêpes. Garnish with mint.