October 6th, 2005


Bourbon peaches

The subject says it all.

I was riding the subway on the way home tonight, and thinking about the pulled pork I'm planning on cooking this weekend. And I thought, well, I can't just make pulled pork, right? I mean, you need something else.

Bourbon peaches So anyways, I started thinking about the bourbon peaches I tried once at Daisy May, and I thought, you know, I can make that. That shit's simple. I have no idea what he put in it, but I can figure it out. So I came home, bought two peaches from the bodega, started melting a large pat of butter in a sauce pan, and cut the peaches into wedges. While I was cutting them up, I added a few tablespoons of sugar and a Maker's Mark to the pot, and stirred it up, and then added in a few shakes of cinnamon, nutmeg, allspice, and then a splash of vanilla extract, and finally finished it with some dried lemon peel (grated). After it had thickened up a bit, I tossed in the peaches, and let it simmer for a bit, forming a nice, thick brown sauce and making the peaches hot and sweet and gooey soft.

And then after they cooled for a few minutes I tossed them in a pair of bowls and my dad and I ate them.


I'm gonna whip up another batch on Saturday - the perfect dessert to end a dinner full of slow-cooked pig. Damn I'm good.