The idea behind the Bourbon Pound Cake I posted about yesterday came from a simple recipe for Bourbon Poached Peaches Guy saw while flipping through my copy of the August issue of Living. I cut the recipe in half (except for the peaches, I should have used 6 rather than 4). They were a pretty nice addition to the cake and ice cream.
|You can peel the peaches the same way you peel tomatoes...only leave them in a bit longer. Just slit an x in the bottom and drop them into boiling water. Test them after about a minute (tomatoes only take a matter of seconds).|
|Then throw them into an ice bath until they are cool enough to handle, then simply peel away the skin.|
|Then I sliced them up and let them stand by while I...|
|sliced the vanilla bean and stripped out the seeds. The bean and seeds all go into the pot.|
|Once the water/sugar/vanilla bean mixture is boiling, add the bourbon and the peaches.|
|Once the peaches are tender, remove them (I put them right into the jars) and reduce the syrup by half.|
|So delicious! I shoved the vanilla bean shells in as well.|