Elegant and Affordable: Bourbon-Seared Peaches with Fig Balsamic Vinegar

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

• 4 peaches, halved and pitted
• 1 cup bourbon
• 2 Tbs unsalted butter
• 1 tsp fresh thyme, chopped
• dash of kosher salt
• Homemade Whipped Cream
• Fig Balsamic Vinegar, drizzled

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. **

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