Instructions: This summer I visited my friend Michel Roux. He invited me to his beautiful home in Provence. He took me to the market to show me the local produce and we found some beautiful Provencal peaches. We created this dessert in less than 10 minutes. When peaches are in season, use fresh ripe peaches, peeled and pitted.

If you use them when they are still warm from the sun, the flavor will be more intense.

24 canned peeled peach halves, drained, or fresh 2/3 cup Stoli Persik vodka
2 vanilla beans
2 cups granulated sugar
Generous 1/4 cup unsalted butter

Use a sharp paring knife to cut the peaches into quarters. Place the quarters

In a small mixing bowl and cover with the vodka. Set aside while you caramelize the sugar.

Use a sharp knife to slice the vanilla beans in half lengthwise. Separate the seeds from the skin by scraping the blade of the knife along the inside of the bean. Add the seeds to the sugar in a small mixing bowl.

Heat a medium-size heavy-bottomed frying pan over medium-high heat. If it starts to smoke, the pan is too hot and you need to run it under cool water, dry it, and start again. When warm, sprinkle the vanilla sugar into the pan. Try to keep the sugar in an even layer to allow it to caramelize at the same time. As soon as you see the sugar begin to melt, start moving the pan over the burner to keep the sugar from burning. Tilt the pan from side to side so that the melted sugar runs over the unmelted sugar. Cook until all of the sugar is a light golden brown. I usually add a tablespoon of butter at this stage because it makes the caramel smoother. Add the peach slices and vodka and spread them evenly in the pan. Saute over medium-high heat until most of the liquid has evaporated and the peaches are soft.

Spoon the sauteed peaches and any juice into bowls and serve. This dessert is also great topped with vanilla ice cream.

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