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Peach Melba Flambe

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  • 1 small (8 to 10 ounce) jar raspberry jelly
  • 1/4 cup Curacao
  • 6 large peach halves (preferably fresh)
  • 1/4 cup brandy, warmed
  • 1 quart vanilla ice cream in round scoops


  1. Heat jelly in chafing dish.
  2. When jelly is melted, stir in Curacao and add peaches. Heat through.
  3. To flame dessert, pour warmed brandy over peaches and ignite immediately.
  4. Place one peach in each sherbet dish and top with ice cream.
  5. Ladle sauce over ice cream and serve immediately.