Ingredients
3/4 cup Balsamic vinegar
2 sprigs Rosemary
3 tbsp butter
2 Peaches, cut into about 12 wedges
2 tbsp Brandy
Preparation
Pour vinegar into sauce pan, add rosemary sprigs, and simmer to reduce by half. Remove rosemary sprigs.
Melt 2 tbsp butter in cast iron skillet over medium heat. Add peaches and cook until browned on both sides. Add brandy and carefully ignite to flambé peaches. Mix until flame expires. Turn heat off. Add remaining 1 tbsp butter and mix until incorporated.
Move peaches and accompanying liquids to a mixing bowl. Pour in reduced balsamic. Use immersion blender to combine to desired consistency.
