From executive chef Giovanni Lanzante. Top this recipe with a simple whipped cream, which can be made with heavy cream, sugar, and vanilla extract. Use our online recipe, and whip it up around the campfire.

  • 3 Palisade peaches, peeled and halved
  • ½ cup St. Germain liqueur
  • 1 sprig fresh thyme
  • ¼ cup white sugar
  • 1 lemon, juiced

Serves 3

1. In a hot cast-iron skillet, place the peaches pit-side down and cook until browned. Flip and cook for 1 minute more.

2. Add St. Germain (you can substitute amaretto or schnapps) and thyme to the pan, keeping your face turned away from the alcohol burn off.

3. Add sugar and lemon juice, allowing the liquid to reduce by half, and remove from the fire.

4. Place hot peaches in a bowl and pour the liquid over them.

This recipe originally appeared in "Beyond S'mores" by Lynn Cline.