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For National Waffle Day:

Peaches Foster Waffles

In 1951, a chef at the famous Brennan’s in New Orleans created a flaming banana concoction as a

breakfast dish in honor of one of the restaurant’s faithful patrons, Mr. Richard Foster. Since then,

it has become synonymous with the South. This variation uses juicy ripe peaches instead.

1/3 cup dark rum

1/2 cup golden raisins

8 Tbs. (1 stick) unsalted butter

2/3 cup firmly packed light brown sugar

4 large, ripe peaches, peeled, pitted and sliced

1/4 tsp. ground cinnamon

1 quart vanilla ice cream

1/3 cup sliced almonds, lightly toasted

4 fresh mint sprigs

In a small bowl, pour the rum over the raisins and let stand until plump, about 30 minutes.

In a large fry pan over medium-high heat, melt the butter. Add the brown sugar and stir until melted

and bubbly, about 2 minutes. Reduce the heat to medium and add the peaches. Cook, stirring

gently so as not to break up the slices, until tender, about 3 minutes. Sprinkle with the cinnamon

and stir in the raisins and rum. Heat until the rum is very fragrant, about 1 minute. Remove from the

heat, carefully tilt the pan, and ignite the rum with a long match. The flames will subside in about

15 seconds.

Scoop the vanilla ice cream over 4 individual waffles. Ladle the peaches and rum sauce over the ice

cream. Garnish each serving with some of the almonds and a mint sprig. Serve immediately.

Serves 4.