Brandied Peach Parfaits

1 lb firm-ripe peaches
1 tablespoon fresh lemon juice
3 tablespoons brandy
1/2 cup sugar
1 pt vanilla ice cream, softened
Special equipment: 4 (4-oz) parfait or other tall narrow glasses

Cut a shallow X in bottom of each peach with a sharp paring knife and
blanch in a 3-quart saucepan of boiling water 10 seconds. Transfer
peaches with a slotted spoon to a bowl of ice and cold water and let
stand until cool enough to handle. Peel peaches, then halve lengthwise
and pit. Cut peaches into 1-inch pieces, then toss with lemon juice and
2 tablespoons brandy in a bowl.
Cook sugar in a dry 9- to 10-inch heavy skillet over moderately low
heat, stirring slowly with a fork (to help sugar melt evenly), until
melted and pale golden. Cook caramel, without stirring, swirling
skillet, until deep golden. Carefully add peach mixture (caramel will
harden and steam vigorously) and cook, stirring frequently, until
caramel is dissolved and peaches are tender, about 5 minutes. Transfer
to a bowl and cool to room temperature, stirring occasionally, then
stir in remaining tablespoon brandy.

Spoon 2 tablespoons peach mixture into each glass, then top with a
small scoop of ice cream. Repeat with another layer of peaches and ice
cream and spoon remaining peaches on top. Serve immediately.

Cooks' note:
Brandied peaches keep, covered and chilled, 1 week.

Makes 4 servings.



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