Tuesday, August 31, 2010
Peaches, peaches, peaches! They may, in fact, be my favorite fruit. They've been making their way into my smoothies, onto my dessert plates, and into my mouth with striking regularity this summer. My little farmers market must have at least a dozen vendors selling these fuzzy, juice bombs.
I love the luscious explosion that forces me to eat peaches over the sink.
When I started buying peaches from Billy's Gardens this season, my mind began working on ways to take the perfection of a lone peach and make it even better. Peaches... and, oh, I don't know. How about some cream? (cue Beck)
Well, I'd already mastered the art of whipping cream, so now it was just a matter of adding peaches. Or so I thought. Then I came across a recipe called Boozy Peaches. This recipe is super-duper special because it calls for my most favorite of all liquors to be whipped into the cream.
Yes, that's right. Bourbon whipped cream. Pure genius.
I made the easy decision to one-up this recipe by steeping the peaches in a bourbon/brown sugar mix. If I was gonna enter the race, I wanted the gold. I just happened to have a bottle of Bulleit with about 2 fingers worth of the goods left inside. Oh yes.
This recipe is actually a snap to make. It was the photo shoot with matching, orange poster board that took forever and a day. Those peaches really gave me their good sides, though, don't you think? Do yourself a favor, and get rollin' on this one before the peaches are gone and there's nothin' but apples left 'til spring.
Bourbon Peaches 'n Cream
For the peaches:
3 large peaches, sliced into 1/4" thick half moons
3 T. bourbon
1 T. brown sugar
For the cream:
1 C. cold whipping cream
4 tsp. brown sugar
4 tsp. bourbon
1 small handful pecans, toasted and chopped (optional)
additional peach slices (optional)
Place the sliced peaches in a bowl along with the bourbon and brown sugar. Stir up the mixture, crushing the fruit some with a wooden spoon. Allow to sit for 30 minutes or so.
Meanwhile, whip the cream, adding the brown sugar when it thickens and then the bourbon once soft peaks begin to form. (see this post for more detailed instructions).
Starting with the fruit, layer the peaches and the cream in dessert glasses (or bowls or whatever you have).
Top with pecans and garnish with a fresh peach slice. Eat it up! And be prepared to want seconds.