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Creme Brulee Topping (Macedoine Flambee)


1 box sliced frozen peaches or
1 can, drained
1 jar cherry preserves
3 oz. brandy

Warm preserves and peaches until hot. Float warmed brandy on top and ignite. Serve flaming on top of creme brulee.

Serves 6.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.