I love the Delaware State Fair mainly because I love the folks I work with there. My local “partners” are Anne Fitzgerald, the Chief of Community Relations for the Delaware Department of Agriculture and her colleague, Judith Leith. Together – like a well-oiled machine – we have a terrific time shopping, prepping and presenting at the fair, always using fresh Delaware products for the omelets that I demonstrate.

Anne recently informed me Delaware was once the largest producer of peaches in the U.S.  So much so, that the peach blossom is the state flower! Though peach production has diminished over the years, Delaware’s love for peaches has not. So, on July 30, at the state fairgrounds, peach pie was declared Delaware’s official state dessert. No kidding.

To celebrate Delaware’s love for peaches, we set out to create a peach omelet dessert of our own. We filled a 3-egg omelet with two fresh peaches that we sliced and sautéed in butter with sugar, sour cream and pecans. We folded the omelet then dusted it with confectioner’s sugar and flamed it with peach flavored brandy. When the fire finally burned itself out, there was a thick, syrupy peach brandy-flavored puddle in the pan that I spooned over the omelet before topping it with sour cream. The result was one of the most fabulous tasting omelets I’ve ever made. We passed out samples to the audience and they swooned – it was that delicious.  The recipe is below….enjoy!

DELAWARE PEACHES N’ CREAM OMELET FLAMBE

For the omelet
•    3 eggs
•    3 tablespoons water
•    1 tablespoon butter

For the filling and topping  -  have these ingredients at the serving table
•    2 fresh peaches, sliced and sautéed in 1 tablespoon of butter and two tablespoons of    sugar ½  cup plus ¼ cup of sour cream
•    ½ cup chopped pecans
•    2 tablespoons confectioners sugar
•    1/3 cup peach (or apricot) flavored brandy (must be 70-proof to flame)

Make the omelet in the kitchen – Beat together eggs and water. In a pre-heated 10-inch omelet pan, heat butter until it sizzles. Pour in egg mixture. With an inverted spatula, pull cooked portions of egg from the perimeter of the pan towards the center so the uncooked egg can reach the hot pan surface, tilting the pan and moving it as necessary. Always keep the bottom of the pan covered with egg so you end up with an egg “pancake”. Continue until the egg is set and will not flow.

Filling and flaming the omelet at the serving table – Move fast so that the pan retains enough heat to warm the brandy when you pour it in. Take the hot pan with the omelet to the table and place it on a trivet. Moving quickly, spoon the peaches, ½ cup of the sour cream and ½ cup of the pecans onto the left side of the omelet (left-handed people fill the right side). Fold the unfilled side of the omelet over the filling. Dust the omelet with the confectioners sugar, pour the brandy into the pan and let it sizzle a bit, then set it ablaze with a match. Baste the omelet with the burning brandy using a long-handled spoon until the fire goes out. Spoon the thickened brandy from the pan all over the omelet, then top it with the remaining sour cream and pecans. Makes 4 generous servings.