July 27, 2014
Caramel Bourbon Peaches
Peel two ripe peaches by blanching them in boiling water for about 15 seconds and then running them under cold water; the skins should slip right off. Cut each one into eighths and put them into a bowl. Pour in a couple of tablespoons of good bourbon and swish them around.
Put a half cup of sugar in a heavy skillet and cook over low heat until it begins to liquify. Cook it, without stirring, swirling the pan occasionally, until it turns a deep golden color – about 5 minutes. Add the bourbon-soaked peaches and a couple tablespoons of cream and watch it hiss angrily, spitting at you and seizing up. Don’t worry; this fit will end, and if you stir it once in a while it will all soften in about 5 minutes, leaving you with tender caramelized peaches.
Spooned hot, over cold vanilla ice cream, this will make you very happy.
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