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BOURBON PEACH CRUMBLE

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!

 

Print Recipe
BOURBON PEACH CRUMBLE
Servings
servings
Ingredients
BOURBON BUTTER
CRUMBLE
Servings
servings
Ingredients
BOURBON BUTTER
CRUMBLE
Instructions
  1. Place the peaches in a 9” x 9” baking dish.
  2. 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.
  3. 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.
  4. Drizzle the bourbon butter mixture over the peaches and sprinkle the crumble on top evenly.
  5. Bake at 375 F degrees for about 25 minutes or until everything is gold brown on top.

CHAMPAGNE GRAPE JAM

THIS. STUFF. IS. LIKE. CANDY! If you love grape jam then it’s time to amp it up a bit and give it a go with Champagne Grape Jam because it’s not like any other grape jam. These teeny tiny grapes are super sweet as is and go wonderful with your usual peanut butter sandwich as well as a mild, creamy cheese like havarti with crackers. Like with most homemade jams I love putting a little into my plain Greek yogurt in the morning for a light breakfast. Ohhh OH! How about making those super yummy butter/shortbread cookies that have a dollop of jam in the center? Oh yeah!

Making recipes like this are so dangerous in the greatest of ways because I never want to go back to store bought usual grape jam. This has a flavor like any other. Unfortunately I can’t think of the right words to describe it so I’m just gonna have to leave it up to you to take the time to make it. The prep time picking these tiny grapes off the stems and making sure to avoid any of the stems is truly tedious. Although it’s always rewarding in the end. Pick your favorite music, sit down, relax and do your prep this way. Doing stuff like this once in a while really allows right to carry pride and appreciation for the things you put time into. Promise!

Print Recipe
CHAMPAGNE GRAPE JAM
Servings
ounces
Ingredients
Servings
ounces
Ingredients
Instructions
  1. Put the champagne grapes in a food processor and pulse it just a few times to break up the grapes. Then place the grapes, sugar, and lemon juice in a small saucepan over medium-high heat.
  2. With a masher start mashing the grapes and let it come to a boil. Reduce the heat to low and let it simmer, stirring it frequently. In between stirring you can mash the grapes more to your desired texture.
  3. Let the jam simmer for about 40 minutes, stirring frequently or until everything thickens enough to cover the back of a spoon when you dip it in. Scrape down the sides of the saucepan as the jam reduces.
  4. Once done, turn the heat off and remove the saucepan from the burner. Let it sit until it's completely cooled off.
  5. Pour into a jar and refrigerate. The jam should keep for about a month in the fridge.
Recipe Notes

If you feel there's not enough moisture for the grapes to break down into a boil then add half of the 1/8 cup of water to help it get going.