Flambéed peaches on the braai

Posted by Jan Braai on 6 September 2012

This dish looks impressive yet preparing it is incredibly easy.


Photo by Matthys van Lill.

Photo by Matthys van Lill.


Flambéed peaches

Serves 3 to 4



  • 1 tin peach slices
  • a couple of tots brandy
  • vanilla ice cream (or cream or custard)


Cooking instructions

Open the tin and pour the peaches and syrup into a fireproof pan. Position the pan over flames or coals. Stand the pan evenly so the ingredients don’t spill. Bring to the boil and let it simmer until the sauce starts to thicken.

Now pour a generous dash of brandy into the pan and tip the pan towards the flames, setting the contents alight. As soon as the flames have died down, the dessert is ready to serve with ice cream, cream or custard.



  • If you’re using more than one tin of peaches, don’t add the syrup from all the tins to the pan. If there is too much liquid it will take a very long time to reduce and thicken.
  • When served with long-life custard or evaporated milk, this is a perfect recipe for a camping trip in the bush or on a deserted beach.


Also read: The ultimate Braai Day recipe guide


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