Description
If it's peach season, try this Straight Bourbon-Poached Peaches recipe for a sweet and boozy treat. Add it over ice cream, or to your favorite cocktail!
Ingredients
Scale
- 6 fresh peaches
- 1 1/4 cups of Demerara sugar (or white sugar)
- 1 vanilla bean
- 1/2 cup Mad River Distillers Straight Bourbon
Instructions
- Bring a medium size pot of water to a boil.
- Cut a small X into the bottom of each peach (this will help you to peel the peach skin after boiling).
- Boil peaches for 1 minute. While the peaches are boiling, fill a large bowl with cold water and ice.
- After a minute of boiling, remove the pan from the heat and place the boiled peaches in the ice-water. Allow the peaches to sit and cool.
- Starting with the x mark that was cut into the bottom of each peach, peel back the skin. Then, cut the peaches into 1/2 inch wedges (cut around or remove the peach pit).
- In a medium pan, add the sugar, two cups of water, and vanilla bean (sliced open, with vanilla seeds scraped out but added to the pan). Bring everything to a boil, stirring until the sugar is fully dissolved.
- Next, add the peaches back to the pan and 1/2 cup of Straight Bourbon. Reduce the heat to simmer, and continue heating until the peaches are softened, about ten minutes.
- Once softened, scoop out the peaches and add them to a large mason jar.
- With only the syrup left in the pan, continue to cook over medium heat until the syrup reduces to about half. Then add the syrup to the mason jar over the peaches (with or without the vanilla bean as preferred). Let the syrup cool, then store in the refrigerator for up to one month.
Notes
Recipe adapted by Martha Stewart.
