Bourbon peaches are a delicious and easy dessert. Best enjoyed with friends on a warm summer evening, paired with white wine sangria.
Bourbon poached peaches
This dessert may not look like much, but it is absolutely divine and well worth every minute of effort.
Peaches are at their best right now, so this is the perfect time to enjoy them.
For this dessert, you want perfectly ripe fruit. You’re looking for peaches that are sweet and fragrant, flesh that yields slightly when you press on it and skin that is smooth, not wrinkled.
They will poach in the bourbon simple syrup for only a few minutes, so they are barely being cooked.
That being said, if your peaches are a little underripe, you can cook them a few minutes longer, if needed.
How to poach peaches
The first step is to make the poaching liquid – add all the ingredients to a large pot and bring to a simmer. When the sugar has dissolved, it’s time to add the fruit.
Cut peaches in half with a sharp paring knife, remove the pit, and nestle into a pot – cut side down.
Add in scraped vanilla bean and bring the pot to a simmer.
Once the liquid and peaches are simmering, start your timer. After a few minutes, flip them over and cook another couple of minutes, until desired doneness.
Carefully remove them from the liquid with a slotted spoon and peel off the fuzzy peach skin.
Reduce the poaching liquid until it is thick and syrupy. It will be a beautiful rosy color flecked with vanilla.
Drizzle the rose-hued syrup over the poached peaches and mascarpone.
You’ll likely have peach bourbon syrup left over. There are so many ways to use it, so don’t get rid of it.
Use the syrup in cocktails, glaze a piece of pork or chicken with it, drizzle it over fresh fruit or ice cream for dessert.
Bourbon peaches with mint
I first made this dessert 10 years ago when a friend gave me a bag of peaches she and her son had just picked.
Wanting to savor them in every possible way, this was one of the ways I served them. If you are lucky enough to have a surplus of peaches on your hands, try a few of these peach recipes:
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- 4 peaches
- 1 1/2 cups water
- 1/2 cup + 2 tbsp. bourbon
- 1/2 c. sugar
- 1 vanilla bean, seeds removed & set aside
- 1/2 c. mascarpone
- 1/4 c. powdered sugar
- 2 tbsp. fresh lemon juice
- Combine water, sugar, 1/2 cup bourbon, and the scraped vanilla bean pod (not the seeds) in a medium saucepan over medium heat.
- Whisk to combine and bring to a simmer. Let it bubble away for a few minutes until the sugar is completely dissolved.
- While the liquid is coming up to a simmer, cut peaches and remove the pits.
- Carefully place, cut side down, into the simmering syrup, and cook for 2 minutes.
- Turn over and cook 1 to 2 minutes more. Depending on the ripeness of your peaches, they may need to cook longer.
- Remove peaches and carefully peel off their fuzzy skin.
- Reduce liquid until it is thick & syrupy, about 8 - 10 minutes over medium-high heat. Time may vary by a few minutes, just keep an eye on your pot.
- Whisk together mascarpone, lemon juice, powdered sugar, seeds from vanilla bean & 2 tbsp bourbon until smooth & completely combined.
- Serve peaches with a dollop of mascarpone and drizzled with the thick, rosy peach syrup.
Garnish with mint leaves, if desired.
Everyone's stove is different, so cooking time to reduce the syrup may vary by a few minutes. You want the syrup to be as thick as light corn syrup.
Serves 4 as a big dessert or 8 if you are serving a smaller portion.
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Serving Size:1 peach
Amount Per Serving: Calories: 452Total Fat: 26gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 76mgSodium: 247mgCarbohydrates: 51gFiber: 3gSugar: 48gProtein: 4g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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Originally published 8/20/11, most recent update 7/17/20