Ingredients: 1/4 cup (1/2 stick) butter 1/4 cup pine nuts 1 cup packed dark brown sugar Juice of 1 lemon 6 - 8 fresh peaches, peeled and halved 1/2 vanilla bean minced or 1/2 teaspoon vanilla Melt butter in chafing dish or large skillet over medium flame. Add nuts and stir until lightly, toasted. Add sugar and stir constantly until sauce is syrupy.

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Blend in lemon juice. Add peach halves and coat well with sauce. Warm scotch briefly carefully ignite and add to pan until flame dies. Serve over ice cram and crepes.