Bourbon Poached Peaches

  1. Prepare an ice water bath by filling a large bowl with ice and water. Set aside.
  2. Poaching the Peaches: Bring a medium/large pot of water and 2 slices of an orange to a rolling boil. Boil for 2-3 minutes to give the water a hint of orange flavor.
  3. After allowing the orange slices and water to boil for a few minutes, use a slotted spoon to lower the rinsed peaches into the pot. Allow each peach to soak in the boiling water for 30-45 seconds.
  4. Remove the peaches from the pot with your slotted spoon and immediately place them in the ice water bath (The bath stops the cooking process until you are ready to move forward. It also helps make the skin easier to remove).
  5. Swish the peaches around in the cold water. Remove from the water and use a peeler to remove the skin from each peach.
  6. Once the skins are removed, make an "X" on the bottom of each peach with a knife. Set the peaches aside.
  7. At this point, pour the bourbon and honey into a medium/large pot. Turn the heat on medium/high. **If you are using liquid honey- use 4 tbsp. of honey versus 2 heaping tbsp. of thick honey.
  8. As a note, cooking with alcohol can be tricky business. Alcohol is flammable! So watch the flame and do not cover. Feel free to turn your flame down- especially if you are using a gas range. Just allow the peaches to cook a little longer on a lower flame.
  9. Slice the vanilla stalk and remove the bean paste and place the paste and vanilla stalk into the pot.
  10. Add the thyme, coriander seeds, 1 cup of brown sugar, cayenne pepper, and 1 tsp. of orange zest into the bourbon honey mix. Squeeze half an orange into the bourbon mix as well.
  11. **Make sure you taste your bourbon mix as you go. I prefer a bit more kick, but if you prefer a little more sweetness add more honey and brown sugar to taste. My recipe is a guide-so have fun with it!
  12. Turn your heat down to medium and use your slotted spoon again to lower the peaches into the pot ("X" side down). Turn the peaches every few minutes (2-3 minute increments) using a 2 spoons. Baste the peaches by spooning the bourbon mix over the peaches frequently.
  13. Cook the peaches for 15-20 minutes. The cooked peaches should be soft and pliable when poked with a fork or knife. Remove from the pot and set aside (this is where I begin plating the dish).
  14. Add the remaining 1/2 cup of brown sugar to the bourbon and allow the mix to reduce down to a slightly thicker sauce. This process takes roughly 2-3 minutes.
  15. Garnish with candied pecans, grated orange peel, and whipped cream. I broke down my candied pecans and whipped cream recipes and you can find them here and here. Both can be prepared ahead by a few hours or even a few days. Do not feel stressed to do everything at once :) But if you decide to make the whipped cream and pecans alongside the peaches, begin the recipes when you place the peaches into the bourbon mix. Enjoy!

milliliters bourbon, brown sugar, thyme, coriander seeds, cayenne pepper, orange for zesting, peaches, vanilla bean stalk, honey

Taken from www.yummly.com/recipe/Bourbon-Poached-Peaches-1010412 (may not work)

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