And last, but not least, the final recipe of dishes that I talked about in my Menu Planning blog. I had a bit of a panic attack at the start of making this recipe since I had never cooked peaches as pitted halves. I couldn’t get the knife through (well, I think I was more afraid of ruining the peaches if I tried with too much force). Luckily my husband was acting as sous chef and helped with the cutting, and getting the pits out! Next time I will try to tackle these myself.
We used Fig Balsamic Vinegar found in a specialty oil shop. You can also substitute with other flavored balsamics, or with regular balsamic vinegar.
Bourbon-Seared Peaches with Fig Balsamic Vinegar
When selecting your peaches, make sure they are of a medium softness. You don’t want them to be too hard otherwise they will not be tender enough when you eat this dish. Use a very sharp knife to cut the peaches in half, cutting through the pit. Then use a sharp pairing knife to remove the pits.
In a medium bowl, combine the peach halves and the bourbon. Toss to coat and let sit for 1/2 hour.
Heat a large skillet at low heat. Melt the butter in the pan and then add the thyme. Let simmer for a minute.
Add 2 Tbs of bourbon to the pan from the bourbon that you’ve been soaking the peaches in. Increase heat to medium. Add the peaches, cut side down and sear until the cut sides are browned.
Remove peaches and put 2 halves on each plate (cut side up). Lightly sprinkle each with kosher salt. Add a spoonful of homemade whipped cream to each peach center. Drizzle with Fig Balsamic Vinegar.
** Make sure to add the whipped cream right before serving. The peaches will be warm and the cream will melt quite quickly. **
I would love this but I dont think my husband John would eat this he hates figs. Bummer
Cynthia
You know, another great flavored balsamic that would work really well with the peaches would be a vanilla balsamic vinegar.
That will work thanks I will give that a try.
Cynthia
Have you tried freestone peaches? It sounds like maybe you were using clingstone peaches. With ripe freestone peaches, you should be able to cut the peach in half without cutting through the pit; just cut, twist, pull and the pit should come out in one half of the peach. I’ve been watching for your post. Thanks for sharing the recipe!
Yeah, we were using clingstone. Freestone peaches will definitely be used for next time! Thanks for the tip!
Pingback: Menu Planning: Having Guests for Dinner « Green Door Hospitality
Pingback: Food Stories January Photo Contest « Green Door Hospitality
Pingback: Featured ATX Food Blog: Green Door Hospitality | in.gredients
Pingback: Week in Review: Peaches and the Vulcan of Love | Green Door Hospitality