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peaches water lightly packed brown sugar cinnamon bourbon vanilla unsalted butter fraiche Apple Smoked salt
Viewed: 71 - Published at: 9 years agoIngredients
- 4 large, barely ripe peaches
- 1/2 cup water
- 1/4 cup lightly packed brown sugar
- 1 cinnamon stick, broken into 3 pieces
- 1/4 cup bourbon
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- Greek yogurt, creme fraiche, or caramel ice cream, for serving (optional)
- 4 two-finger pinches Maine apple smoked salt
Method
- Preheat the oven to 425F.
- Put the peaches, stem side down, in a baking dish large enough to hold the peaches without allowing them to touch one another.
- Poke each peach with a fork several times to keep them from bursting.
- In a small saucepan, bring the water, sugar, and cinnamon to a boil over high heat.
- Remove the pan from the heat and stir in the bourbon, vanilla, and butter.
- Return the pan to low heat and simmer until the butter melts.
- Remove and discard the cinnamon pieces.
- Spoon the sauce over the peaches.
- Roast the peaches for 10 minutes, then remove the dish from the oven and brush the peaches with syrup from the bottom of the dish.
- Return the dish to the oven and roast until the peaches are just tender enough to pierce with a fork, about 25 minutes more.
- Let cool for at least 15 minutes before serving.
- Serve one peach per person, with some syrup spooned over the top.
- Serve with a dollop of Greek yogurt or creme fraiche or a scoop of caramel ice cream, if desired.
- Sprinkle a two-finger pinch of the salt over each serving.
