The Drunken Hussy (Or Bourbon-Soaked Peach Tart)
- 1 cup water
- 2/3 cup bourbon
- 1/4 cup agave
- 1/8 cup plus 2 tablespoons sugar, divided
- 10 pink peppercorns (whole)
- 2 sprigs fresh thyme
- 4 strips of lemon peel (no pith - I use a veggie peeler)
- 3 peaches, halved, seed removed and thinly sliced
- 2 tablespoons flour
- 1 teaspoon lemon zest
- 1 store bought pie crust (you couldn't make me feel more ashamed than I already feel), but you can use your own favorite crust recipe
- Perform a quality check on the bourbon.
- In a small sauce pan, combine water, 1/8 cup sugar, agave, bourbon, thyme, lemon peel and peppercorns. Bring to a boil, stirring to dissolve sugar. Continue to boil until the sauce is reduced and slightly thickened. Strain the liquid and discard the solids. You can do this part ahead. I made the sauce last night and just put it in the fridge until this morning.
- Quality check the bourbon again.
- Preheat your oven to 425. Roll out your pie crust until it will overhang the edges of a prepared shallow pie dish about 2 inches.
- Slice your peaches and put them in the thin syrup you made earlier. Feel free to pause here for a while and let the peaches get all happy with the syrup.
- In a small bowl, combine flour, remaining 2 tablespoons sugar and lemon zest. Stir to combine and spread evenly on the bottom of the pie crust.
- Arrange peaches on the pan bottom adding a few layers if you like. Fold up the edges of the pie crust and drizzle more of the syrup over top
- Repeat Step 1.
- Put the tart on a baking sheet and cook for around 25-30 minutes or until the pie crust is golden brown and the liquid is bubbly in the center. Remove and brush the crust with a little of the leftover syrup. Cool and enjoy.
- Left over syrup can be boiled down even more and served over vanilla ice cream. I'm just saying......
water, bourbon, agave, sugar, pink, thyme, lemon, peaches, flour, lemon zest, crust
Taken from food52.com/recipes/14074-the-drunken-hussy-or-bourbon-soaked-peach-tart (may not work)