So first thing's first. Before even reading this recipe, please make sure you have a fire extinguisher on hand. Or at the very least, a lot of baking soda (it can put out a grease fire). You know, we get pretty paranoid about fires here in San Francisco! Now, for some time, I've been wanting to light my food on fire. I mean, I'm not a pyro or anything but you always see 'em do it on TV! And I admit, I been a bit scared to try it myself. It looks so cool but soooo scary! And guess what, it's not. It's rather easy. Of course, I didn't want to light the usual fair on fire, like a crepe or a banana. I wanted something fun and unique. I love the idea of a warm salad so why not a salad with fire? A Caprese seemed liked the best choice. Typically served cold, this would be an interesting twist one wouldn't expect. And because I planned to use bourbon, I wanted to use an ingredient that would best complement the spirit so I chose peaches over tomatoes. I thought peaches would really complement all of those lovely vanilla notes found within the alcohol. This recipe originally appeared at KQED.