midnight train to Georgia. [bourbon & peach dessert]
Last week, my mom and I decided to make a variety of tapas for dinner since it was just the two of us—our meal turned into more of a smörgåsbord. After cooking three dishes, we concluded the meal with a quick and sweet dessert. My mom and her friend continually rave about a peach dessert they made in South Carolina about a month ago, so we decided on this dish. We bought peaches from the market three different times before we finally made the dessert (oops).
Unfortunately, we did not have access to the fresh Georgia peaches like they did in South Carolina, but nonetheless, the peaches we used were juicy and ripened to perfection. But now that I’m thinking about it, I wouldn’t mind taking a quick trip to Georgia just to bite into one of its succulent and sweet peaches. I’m sure it would boost the flavor of this dessert tenfold.
1/2 cup high quality bourbon
1/2 cup high-grade (grade C) maple syrup
Vanilla bean ice cream
1 to 2 peaches, sliced
Pour bourbon in pan and cook on high heat to burn off the liquor a bit. When the liquor produces a flame, cover with a large lid to stop the fire. Add the maple syrup and let cook until thicker consistency. Make sure to not cook the sauce too long or it will burn.
Scoop desired amount of ice cream into bowl and top with freshly sliced peaches. Drizzle bourbon sauce on top.