Here’s another peach recipe I recently went crazy over. Buying a half bushel of peaches from The Peach Truck over at the Nashville Farmers Market was one of the more fun things I’ve done this year. Shhh, don’t judge! I’m a simpleton. And I must say, cooking with bourbon is a new thing for me, which I’m loving! It must have something to do with living in Tennessee the last few years, hmm I dunno. I think it’s important to share that you don’t have to like bourbon to enjoy this dessert. The bourbon mixed with butter and sugar truly gives a very caramel-like flavor. And it just pairs so well with peaches. I wouldn’t want peaches any other way in a crumble!
You don’t have to be a baker to make a crumble. Trust me, I’m not a baker! You can easily put this together very quickly; in fact I think cutting the peaches is the longest part LOL. It’s so worth it though! So the fun part, you know… all the ways you can enjoy a crumble. Of course you can eat as is, piping hot. Yet it’s amazing straight out of the fridge too. Serve it over ice cream if you dare. I pretty much learned from my Father that you can put anything yummy on ice cream LOL. And I know this may sound strange but, this is good over toast or an English muffin. It’s not too far from a jam! All I’m saying is, this won’t last long when you make it. Prepare to have to make it again. Enjoy!
BOURBON PEACH CRUMBLE
Place the peaches in a 9” x 9” baking dish.
Put the bourbon, vanilla extract, butter, and arrowroot powder in a small sauce pan over medium-high heat, stir until it comes to a boil. Add the brown sugar, lower temperature to low-medium, whisk while it simmers for about 3 minutes. Let cool.
In a food processor add the all purpose flour, sugar, 1/4 cup dark brown sugar, chilled butter, cinnamon, and salt. Make sure the butter is cold and cut in small cubes. Pulse everything about a dozen times until everything resembles coarse meal.
Drizzle the bourbon butter mixture over the peaches and sprinkle the crumble on top evenly.
Bake at 375 F degrees for about 25 minutes or until everything is gold brown on top.
There’s nothing quite like homemade jam using fresh fruit. With peach season in full swing I snagged several peaches from my half bushel I got at the Nashville Farmers Market and decided to once again incorporate bourbon with peaches. It’s part jam and part fruit butter that can be used on ANYTHING! I’ve used this on toast, on ice cream, as a glaze for wild caught Alaskan salmon that turned out incredible.
But I must confess, one of my weaknesses is cheese and crackers. Not just any cheese though, a great strong tangy cheese will go great like swiss, sharp cheddar, a little gorgonzola or a soft cheese like camembert. And since we’re on the topic of cheese, you could totally make a quick crostata or galette with your favorite store bought dough. A little cheese, peach jam and nuts. SO GOOD! You know, just some ideas for you to enjoy!
BOURBON VANILLA PEACH JAM
Fill a large pot with water and bring to a boil. Make a very shallow cut like an “X” at the bottom of the peaches.
Boil each peach for about 30 seconds. Remove from the water and peel the skin off.
Cut the peach flesh off from around the pits and discard them.
Puree the peaches in a blender or food processor and set aside.
In a sauce pan, melt the butter, add the peach puree, bourbon, sugar, lemon juice, and vanilla extract. Let it come to a boil stirring frequently to prevent from burning.
Reduce the heat so the jam can reduce slowly while it simmers. Still stirring frequently, scraping down the sides from time to time. Do this for about 40 minutes or until fairly thick.
Let it cool before placing in a jar.
The jam will thicken more as it cools.
A friend of mine celebrated his birthday in September and gave me a little hell for not posting a Bourbon Balls recipe on the food blog in honor of bourbon month. I’ll admit I had never heard of bourbon balls before until he mentioned it. WELCOME TO THE SOUTH, JENN! I had discovered there are so many ways to make yummy bourbon balls and I truly wanted to try a few different variations but because I was on a mission to make a batch for his birthday, it was important that I took into consideration of his nut allergy. Instead of using 1 cup of ground pecans, I used shortbread cookies. All that butter, come on… of course it was still good. So, if you’re looking to make this recipe, feel free to use pecans if you like. I have found using pecans is most traditional.
When making these sexy bite-sized treats it’s important to keep extra bourbon available because depending on the weather that day you may need to add more bourbon. For example, the dry air of Autumn was kicking in and so I had to add an extra splash. And even some times had to dip my finger tips in bourbon that I poured in a bowl to help smooth everything out. Also make sure you use a bourbon that you love drinking.
A few last things to make your bourbon balls more to your personal liking. You don’t have to roll the balls in cocoa powder, you can use whatever you like. Finely chopped coconut shavings, mini chocolate chips, crushed nuts, powdered sugar, or sprinkles. I lightly brushed edible gold dust on top of mine after rolling them in cocoa powder for a subtle look of class, which you can find at pretty much any craft store or on Amazon.com. Let me know how they come out for you!
Use a food processor to ground the Nilla wafers and shortbread cookies until it’s a flour consistency. If there are any big chunks, remove them.
Add the powdered sugar, cocoa powder, and salt. Pulse several times until everything is combined together. Then, add the bourbon and honey. Let the food processor run until everything forms together like a big sticky ball. Add a splash of bourbon if the dough is too dry.
Place the bourbon dough in a glass bowl, cover with plastic wrap and chill for 30 minutes. Put about an 1/8 cup of unsweetened cocoa powder in a separate bowl.
Use a medium-sized melon baller to scoop out the bourbon dough. Gently roll the dough in between the palm of your hands until it forms a perfect sphere. Roll each ball in the unsweetened cocoa powder and place in a paper candy cup.
Refrigerate until ready to serve. They also stay just fine at room temperature.