February 22, 2011

Just Peachy.

Hi everyone, it’s Day 2 of the bar exam and hopefully we’re all sending Lindsey lots of luck and best wishes!  As one of Penny Loves Charlie’s biggest fans, I was super excited when Linds asked me to do a guest blog today.  Since I’m not anywhere near as stylish or design-oriented as my fabulous friend, I’m going to tell ya’ll about an excellent (and Southern!) recipe I came across last weekend.  It’s the perfect thing to have on hand for a whimsical and delicious, yet incredibly easy, dessert.  

What is this excellent concoction, then?  Three words: BOURBON. SOAKED. PEACHES.  It’s basically just what it sounds like - ripe peaches boiled quickly until their skins slip off, then set to soak in a luxurious bath of Kentucky bourbon, sugar, and salt.  I served this over vanilla ice cream and butter pound cake for a Southern-themed girls’ lunch, and it was fantastic!  All credit must go to the Lee Brothers, whose cookbooks make me want to drop out of school and go on a BBQ-tasting expedition through the South.  This particular recipe comes from their more recent volume, “Simple Fresh Southern”, which is an amazing resource for modern, fresh takes on traditional recipes.  


Enjoy, and let me know what you think! -Dana
Ingredients
2 lbs. ripe peaches (about 8 medium)
2 cups Kentucky bourbon or Tennessee whiskey (use a good one!)
1/2 cup sugar
1/2 teaspoon kosher salt

Directions
1. In a medium saucepan over medium-high heat, bring enough water to cover the peaches to a boil.  Cut an X into each peach at the pointed end (opposite the stem end).  Drop the peaches into the boiling water and cook until the skin just loosens, 2-3 minutes (depending on the ripeness of the peaches).  Remove the peaches from the water and set aside until cool enough to handle.  Gently peel off the skins, cut into wedges, and pack the peaches into a quart glass jar or arrange them in a medium bowl.


2. In a large saucepan, bring the bourbon to a gentle simmer over medium-low heat, and add the sugar and salt.  Continue to simmer until the mixture is syrupy, about 6 minutes.  


3. Pour the syrup over the fruit, seal the jar or cover the bowl, and let cool.  Then chill in the refrigerator for at least a few hours before using.  The peaches will keep in the refrigerator for about 3 days.  Serve over vanilla ice cream, pound cake, or just enjoy on their own!  


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