I took the kids to pick peaches at the end of August. May not have been the peak of peach-picking season, but I was desperate for something to do before school started. I think TAB thought I was her social director. Every morning as she bounded down the stairs with bundles of energy, the first words out of her mouth were “Mommy, what can we do today?” If I had said, clean your room, wash the dishes, put away toys, she probably would have looked at me like I was an alien. So there I was at the end of August, having run out of ideas, and the peach season just opened.
You would have thought I would have learned my lesson from last time I went peach picking. KB and I took the kids last summer and they had a blast. We picked a bushel of peaches and the kids were eating them straight off the tree (best part of pick-your-own fruit). The only problem was – I ran out of things to do with peaches since we picked so many. The fruit was ripening faster than we could eat it and I was starting to get fruit flies. I could write a whole blog post on fruit flies. Anyways, I wound up with so many different varieties of peach jam, I made peach muffins, I made peach focaccia, the possibilities and results were endless.
So this time, and largely in part because I still have a case of peach jam from last summer even after giving it for Christmas gifts (anyone want some?), I was bound and determined to pick just a few peaches. But when you go peach picking with a 4.5 and 2 year old, you know how THAT goes. Anyways, we wound up with about 6 lbs of peaches and after the kids ate their fill, there was still a lot left to use in some new recipes. This year’s crop produced peach muffins, habanero peach salsa, and these bourbon vanilla poached peaches.
On to the peaches.
Start by placing water, sugar, and vanilla bean in a large pot. Slice the vanilla bean in half lengthwise, and scrape the seeds into the pot. Add 1/4 cup bourbon. If you’d like a stronger bourbon flavor, add up to 1/3 cup.
Add peeled and sliced peaches. They should be cut in roughly 1/4 peaches (any smaller will dissolve).
Cover the top with a piece of parchment paper and weight it down so it lays flat on top of the peaches. Simmer over medium-low for 45 minutes to an hour to infuse flavor.
Uncover and let cool slightly.
Or place in a jar in the refrigerator for later.
4 cups water
1 cup sugar
1 vanilla bean
1/4 to 1/3 cup bourbon
3 lbs peaches, peeled and cut into fourths
Add water and sugar to a large pot. Slice the vanilla bean and scrape the seeds – add bean and seeds to pot. Add 1/4 to 1/3 cup bourbon (depending on how much bourbon flavor you like). The alcohol will cook off. Add the peaches that have been peeled and cut into fourths. Place a circle of parchment paper over the top of the pot and weight down so it stays flat on top of the peaches. Simmer over medium-low heat for about 45 minutes to 1 hour. Remove from heat and let cool slightly. Serve immediately or place in a jar in the refrigerator to enjoy later!