Elberta Peach Foster Shortcake
• 1 stick butter
• 1/2 cup brown sugar
• 4 Elberta peaches peeled and halved, cut lengthwise
• 1/4 cup dark rum Pound Cake Whip Cream
Method: Melt butter in a large skillet. Add brown sugar and stir together. Add the peaches and cook until caramelized over medium-high heat. Pour in the rum and catch a flame off of the gas stove or a BBQ lighter. Stand back when ignited and flambe. Be careful; a flame will shoot up above the pan. Let flame die down. Serve over vanilla ice cream and/or a slice of pound cake.