This recipe came to me during a lazy summer evening, inspired by the ripe peaches overflowing at the local farmer’s market and a bottle of whiskey sitting on my counter. The result? A warm, boozy, caramel-kissed peach dish that’s as easy to make as it is delicious. The best part? You can swap the whiskey for brandy, rum, Frangelico, or amaretto to suit your mood or pantry. Once you try this simple yet sophisticated recipe it’s sure to become a staple in your kitchen.
1 T. unsalted butter
4 c. fresh peaches, pitted and sliced (about 4-5 medium peaches)
2 T. brown sugar
1 t. pure vanilla extract
½ c. whiskey (or substitute with brandy, rum, Frangelico, or amaretto)
In a large skillet, melt the butter over medium heat until it begins to foam.
Add the sliced peaches to the skillet. Cook for about 5 minutes, stirring occasionally, until the peaches soften and release their juices.
Stir in the brown sugar, vanilla extract, and whiskey. Continue cooking for another 5-7 minutes, or until the peaches are tender and infused with flavor.
Gently remove the peaches from the skillet with a slotted spoon, leaving the juices behind. Increase the heat to medium-high and simmer the liquid for 3-5 minutes, stirring occasionally, until it thickens into a glossy syrup.
Return the peaches to the skillet, gently tossing them in the thickened sauce to coat. Serve warm as a side dish, over vanilla ice cream, atop pancakes or French toast, or as a standalone dessert with a dollop of whipped cream. They are superb on top of pork chops or ham.
Tips:
- Choose ripe but firm peaches for the best texture. Overripe peaches can become mushy during cooking.
- For a non-alcoholic version, substitute the whiskey with apple juice or a splash of lemon juice for a tangy twist.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
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3 comments:
This recipe is certainly versatile and looks delicious. I remember the days when the farmer's markets were selling peaches in large baskets for a song during the height of the season and we make all kinds of desserts with them. Now, even at the farmer's markets, peaches seem to be expensive despite that peaches grow in this area. - but isn't everything (expensive)
Looks insanely good. I'd serve that over ice cream in a heartbeat. I could incorporate booze in my favorite way to eat peaches - peach cobbler or pie. Gotta have my crust!
There are so many uses for this. Thank you for sharing.
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