Bourbon-Poached Peaches

photo-149Wow, what a weekend to be a New England sports fan! My throat hurts from yelling with excitement! After a beautiful Friday and Saturday in the mountains, Sunday was raining and gray and perfect for sitting inside to watch two amazing games. photo-143The Patriots and The Red Sox both coming back with two big wins in the last seconds of the game. To celebrate- we ate some delicious drunk fruit! I used some really nice bourbon for this recipe thanks to High West, the whiskey distillery in town. photo-142These Bourbon poached peaches are a great way to preserve summer fruit and it is easy to can them and store them for up to a year! The recipe also works well with pears too if you prefer!photo-140 If you’re looking for a quick dessert option to satisfy your sweet tooth, throw these over some ice cream, frozen yogurt or greek yogurt for an easy treat! Enjoy!

Bourbon Poached Peaches:

  • 4 pounds peaches (about 12)

  • 2 1/2 cups sugar

  • 2 vanilla beans, split and scraped, pods reserved

  • 1 cup bourbon

Directions:

  1. Bring a large pot of water to a boil. Meanwhile, prepare an ice-water bath. Cut a small X into the bottom of each peach. Boil peaches for 1 minute.

  2. Transfer to ice-water bath. Let cool slightly. Peel and pit peaches, and cut into 3/4-inch-thick wedges.

  3. Bring 4 cups water, the sugar, and vanilla seeds and pods to a boil in a large saucepan, stirring until sugar dissolves. Add peaches and bourbon. Simmer until peaches are tender but still hold their shape, 5 to 7 minutes.

  4. Transfer peaches to a large bowl using a slotted spoon. Cook syrup over medium heat until reduced by half, about 15 minutes. Pour over peaches. Let cool completely.

  5. Divide peaches among five 12-ounce sterilized jars using a slotted spoon. (Jars can be sterilized by boiling in water, submerged, for 10 minutes.) Pour syrup over tops. Add vanilla pods to jars if desired. Seal jars, and refrigerate until ready to use or can and process in a hot water bath for long term shelf storage. photo-352Recipe from Martha Stewart Living, August 2011.

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Peach & Goat Cheese Flatbread

photo-283It was another beautiful weekend in the Mountains of Utah. It has been very warm but the wild flowers are bursting in the back country. On Saturday I went on a beautiful hike at Alta through the most amazing meadows of wild flowers- pictures do not do justice to the beauty of the scenery.  photo-282I also made a trip to the farmers market down in Salt Lake where I got some beautiful peaches, fresh basil and other delicious goodies for the weekend. photo-285I used Naan as the dough which was a super easy, no bake option to pizza dough, which makes these peach & goat cheese flatbreads the perfect summer appetizer. The sweetness from the peaches and the saltiness from the goat cheese is the perfect refreshing combo that’s ready in no time! Enjoy!

Peach & Goat Cheese Flatbread (Click for printer friendly version)

Ingredients: Makes 2 flatbreads

  • 1 package Tandoor Baked Naan, Original
  • 2 fresh ripe peaches, sliced thinly
  • 4 oz goat cheese, crumbed
  • 2-3 Tablespoons Fresh basil
  • Balsamic reduction for drizzling (can be purchased from the grocery store already reduced and bottled or click here for directions to make your own.)
  • Extra virgin olive oil
  • Salt and pepper to taste.

Directions

  1. Heat oven to 400 degrees
  2. Place the two pieces of Naan on a baking sheet and brush them with olive oil, coating the entire top.
  3. Place half the peach slices evenly on the olive oiled side of the Naan, sprinkle half goat cheese crumbs over the peaches, repeat on other flatbread.
  4. Bake for 10 minutes or until goat cheese begins to bubble (don’t let it get too brown or burn)
  5. Drizzle balsamic reduction over the flatbreads, garnish with chopped basil ribbons, finish with a few turns of freshly cracked pepper and salt to taste.
  6. Slice them up into little bite size pieces and enjoy!