Peach season is in full swing here in Georgia. On a recent trip my neighborhood farmers market, tasting just one slice of a perfectly ripe peach convinced me to take a bag of them home. That impulse buy left me with just a few days to decide what to do with all of that fruit. See I already had a fridge full of blueberries, cherries and strawberries.
When I saw this month’s recipe redux challenge to cook with spirits… I decided to cook the peaches for dessert with a little liqueur.
It’s summer. Time to turn down – at least in the kitchen. Maybe I’m a little lazy in the kitchen these days but I still want great food. Luckily perfectly ripe peaches do all of the work here. Just 3 ingredients (see the little sugar sprinkle spill?) make a decadent dessert that allows fresh peaches to really shine.
See that syrup at the bottom of the skillet? That’s some good stuff. Drizzle a little syrup over the top and enjoy as is or with a dollop of cream.
Boozy Broiled Peaches
- 2 fresh ripe peaches, pitted and halved
- 2 tablespoons sugar adjust with sweetness of the peaches
- ¼ cup orange liqueur such as Gran Marnier or Cointreau
- Preheat the broiler.
- Place the peaches cut side up in an oven safe skillet. (My cast iron skillet was perfect. No need to butter the pan.)
- Pour the orange liqueur over the peaches.
- Sprinkle the sugar evenly on top of the peaches.
- Cook the peaches on top of the stove over medium-high heat to allow some of the alcohol to cook off, about 3 minutes.
- Transfer the skillet to the broiler.
- Broil, just until the peaches begin to char and the liquid becomes syrupy, about 5 minutes. (Trust me. You don't want to keep going - unless you're going for the mushy peach experience.)
- Serve 2 peach halves per person with a drizzle of the syrup and Georgia pecans, fresh whipped cream or a dollop of yogurt for a light dessert.
Take a look at the recipes my colleagues mixed up this month for our “spirited” recipe redux below:
[inlinkz_linkup id=419761 mode=1]