There’s nothing better than a fresh peach. . . unless it’s a fresh peach that’s been infused with some bourbon and vanilla!
At our new farm, we have an abundance of apples. In the coming weeks, I think I’ll try this recipe on apples, in addition to peaches. Then we can a fun taste test and see which is best atop a bowl of vanilla ice cream!
The original post from July 2018
We spent a weekend in Melbourne, Florida, in June to celebrate my brother’s birthday. Arriving on Friday afternoon, they suggested we meet them at Downtown Produce to finish party shopping and do a wine tasting. Wine + family time = YES!
While we were going from station to station trying wines, I also was checking out all of the interesting products this store carried. They had an amazing ready foods counter, a well-stocked butcher counter, and untold amounts of fun foods. One of these fun foods, which I was able to sample, was vanilla peaches. These peaches were canned fruit on steroids. The peaches were firm with a delightful note of vanilla.
Being me, I didn’t buy any. Instead I opened my recipe document on my phone and made a note to create my own version at home. As I’m wont to do, I look at my list quite often, reviewing the recipe ideas, and considering how I’ll make each. For the vanilla peaches I knew I wanted more flavors added. My instant go-to: bourbon.
When I made the first test batch of Bourbon & Vanilla Peaches, I wondered if the bourbon flavor would be noticeable. The answer is a hearty yes. I also wondered, with the bourbon being a stronger flavor, would I need the vanilla. Again, the answer is yes. For my palate, the vanilla rounds the edges of the bourbon, softening the flavor just a pinch.
The entire batch of peaches has about 2-1/2 shots of bourbon in it. So, as long as you aren’t eating the whole batch, you’re probably safe. Never mind that all of the bourbon doesn’t get absorbed. However, the bourbon does announce its presence, so it’s your call whether you serve it to minors.
A final thought on this recipe- don’t toss the brining liquid. It’s a slightly kicked up simple syrup. If you’re making an old fashioned or some other bourbon drink that needs sweetening, this liquid fits the bill. Although I haven’t tried it, I do believe it would make a fine sweetener for iced tea. It’ll give your iced tea a tiny kick, so don’t bring it to the office. But for a lazy evening on the porch, it’ll be just right.
Bourbon & Vanilla Peaches
Ingredients
- 4 peaches
- 1-1/2 cups water
- 1/2 cup granulated sugar
- 1/2 cup bourbon
- 1 teaspoon vanilla
Instructions
-
Bring a medium-sized pot full of water to a boil.
-
Fill a medium-sized bowl with ice water.
-
Cut a small "X" in the base of each peach.
-
Place 1 peach in boiling water, and cook for 30 seconds to 1-1/2 minutes.*
-
Using slotted spoon, transfer peach to ice water.
-
Repeat with remaining peaches.
-
Take peach out of ice water and remove skin.
-
After all peaches have been peeled, cut each peach into thin wedges.
-
Empty and dry the medium-sized bowl, and return sliced peaches to it.
-
Combine sugar and water in a small pot over high heat, stirring until sugar dissolves.
-
Add bourbon and vanilla.
-
Pour prepared bourbon mixture over peaches.
-
Allow to poach and cool for at least 30 minutes.
-
Cover, transfer to refrigerator, and chill for 12 hours or overnight.
-
Serve as desired.
-
A few serving ideas: as is, atop vanilla ice cream or pound cake
Notes
