Francis Mallmann caramelizes peaches and figs in a cast-iron pan over an open fire to bring out their natural sweetness, adding a dash of amaretto for good measure. A scattering of mint and lemon zest brighten up this warm dessert.

To learn more, read "Fire Starter."

Burnt Peaches and Figs with Amaretto and Mint

Recipe adapted from "Mallmann on Fire," by Francis Mallmann

Yield: 4 to 6 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes


6 tablespoons unsalted butter

1 cup sugar

4 ripe peaches, cut in half

8 fresh figs, torn in half

1 cup amaretto

½ cup fresh mint leaves

Zest of 1 lemon


1. Place a large cast-iron skillet over a medium-hot charcoal fire. Add the butter and half the sugar evenly over the pan. When sugar begins to melt, arrange the peaches and figs skin-side down and cook, until the bottoms of the peaches begin to brown, about 5 minutes. Add the amaretto, being careful of any flames, and the remaining sugar and continue caramelizing for 1 more minute.

2. Turn the peaches over to brown the flesh sides, about 1 more minute.

3. Transfer the peaches to a platter. Garnish with mint leaves and lemon zest.

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