Ripe peaches are poached in bourbon and sugar, the sauce is then cooked and reduced to a luscious sauce that is drizzled over the peaches and topped with vanilla ice cream and fresh mint. We are in peach season and they are a beautiful sight to see in the supermarkets and Farmers markets. Last Saturday I sampled the juiciest and tastiest peaches at our local Farmers Market and I bought as many as I could carry on 1.2 mile walk home. On the way home, my husband wanted to stop off and buy some bourbon. He’s a Scotch drinker, but enjoyed Maker’s 46 with a friend the weekend before and wanted to treat himself. I convinced him to let me take some and the bourbon poached peaches were born. Of course there wasn’t much convincing since he got to enjoy them Saturday evening and he was a happy man These bourbon poached peaches are a really easy dessert dish that will be sure to impress. The peaches can be poached ahead of time and then just serve when you’re ready. The poaching liquid is reduced to make a lovely thick Bourbon sauce and then I topped the peaches with a creamy vanilla ice cream. How to poach peaches This recipe is a little special because bourbon is used as the poaching liquid. Peach halves are cooked in bourbon and sugar. The liquid is reduced and thickened then poured over the finished fruit. Recipe Suggestion This recipe would also work well and be delicious using pears in the fall and winter. Go ahead, make them this weekend and impress your friends and family. They will think they’re eating at a fine restaurant. No Churn Vanilla Bean Ice Cream
