MADE: Flambéed Fruit

As far as I can tell, there are five* driving forces behind my current flambé obsession:

1. It's ridiculously easy.
2. It's delicious.
3. It's impressive to talk about the next day.
4. It involves lighting things on fire.
5. It's an excellent excuse to keep rum in the house at all times.

Also, peaches are in season,** and I'm harboring a rather un-secret obsession with the white peaches at the Market. It should come as no surprise, then, that two weeks or so ago, in a fit of sarcasm-turned-reality, Sambert and I facetiously suggested, hesitatingly agreed upon, and rapidly enacted a peach flambé. We have never looked back.

Ingredients 
3 tbsp butter 
3 tbsp white sugar
1/2 cup sliced stone fruits, peels still on (The flambé pictured uses two small peaches, a nectarine, and two adorable apricots. Variations on this theme are allowed--nay, encouraged!)
Rum, to taste (we've been using about a quarter cup, but a bit more might result in a more successful flame)
Ice cream, preferably vanilla or sweet cream

Equipment
Something with which to light a fire (lighter or gas flame, coupled with a long candle, wooden skewer, or just a long match)

In a large skillet over medium-high heat, melt the butter. Add the sugar and whisk or stir until smooth and combined. Then, add the sliced fruit, spreading it out evenly across the pan. Cook the fruit for one minute on one side, then flip it, and cook for 30 seconds more.

For the flaming part of the flambé, it helps to have two people. One person adds the rum, removing the pan from heat and swirling it to get the alcohol evenly distributed throughout. The other brings the lighter or long match to the alcohol vapors at the edge of the pan, igniting them and (ideally) the rest of the surface of the dish shortly thereafter. Ooh and Aah at the blue flame-yness of it all for a while, and then, once the alcohol vapor has burned itself off and the butter-sugar sauce has thickened slightly, serve the warm, gooey, boozey mess over ice cream. DEVOUR.  

EDIT: Apparently, we would have better flaming results if we warmed the rum in the microwave before adding it to the pan. Looks like we've got more flambéing to do, Sambert! To the...Cookmobile?

*This list has been accumulating a little bit like the Spanish Inquisition. But I'm pretty sure I've got all the reasons now. If not, I'll come in again.

**GAH. AND NICE RED UNIFORMS.