Bourbon Poached Peaches
Bourbon poached peaches are proof that the best summer desserts don't require hours in a hot kitchen. This is one for the grown-ups - a sophisticated, fruit-forward treat that is impressive enough to serve for a dinner party but takes almost no time at all. Serve with ice cream while the peaches are still warm, letting the cold vanilla melt right into that rich, boozy bourbon syrup.
Ingredients
- ½ cup (118 ml) good bourbon
- ½ cup (118 ml) water
- 1 tablespoon granulated sugar
- 4 ripe peaches halved and pitted
- Vanilla ice cream
- 4 sprigs fresh mint chopped
Instructions
- Score an X in the skin on the bottom of each peach.
- Fill a large bowl with cold water and ice cubes; set aside. Bring a large pan of water to a boil. Gently submerge the peaches in the boiling water for just 30–40 seconds, then transfer them immediately to the ice water using a slotted spoon.
- Once cool enough to handle, gently slide the skins off with your fingers (they should slip right off). Slice the peeled peaches in half and remove the pits.
- In a large saucepan, stir together the bourbon, water, and sugar. Place the peach halves in the pan, cut-side up. Bring the liquid to a simmer and cook for 10 minutes. Flip the peaches over and simmer for another 5 minutes until tender.
- Reduce the Sauce: Carefully remove the peaches from the pan and set them aside. Turn the heat up to medium-high and let the remaining bourbon liquid simmer for about 10 minutes, or until it reduces by half into a glossy syrup.
- Place the warm peaches in bowls, spoon the reduced bourbon sauce over the top, and add a generous scoop of vanilla ice cream.
Video
Nutrition
Serving: 1 | Calories: 140kcal | Carbohydrates: 17g | Protein: 1g | Sodium: 2mg