Peaches Foster

Steps

1. Combine salt, ¾ cup sugar, and 3 Tbsp. water in a large stainless-steel skillet. Cook over medium-high heat, swirling occasionally, until sugar dissolves, about 1 minute.
2. Continue cooking, stirring gently and brushing down the sides of the pan with a wet pastry brush as needed, until the mixture is bubbling and pale honey colored, about 5 minutes.
3. Immediately stir in the butter and remaining ¼ cup sugar. Reduce heat to medium and stir in vanilla and pepper. Cook until sauce is bubbling and deep amber, about 20 seconds.
4. Add peaches cut side down into the sauce. Scatter pecans or walnuts on top if using, then drizzle rum over everything.
5. To flambé on a gas range, tilt the pan carefully to catch the flame, then turn off the heat. On an electric or induction range, ignite the sauce with a long lighter. Shake the pan gently until the flames die out, about 45 seconds.
6. Alternatively, skip flambéing and instead reduce heat to low, simmering gently until the sauce is syrupy, about 2 minutes, then remove from heat.
7. Turn the peaches over with a large spoon. Top with scoops of vanilla ice cream and sprinkle with flaky sea salt before serving.