Happy Monday! Or something… Hopefully you were able to enjoy some great weather this weekend. Matt and I went to an awesome pool party on Saturday, then to Fire Island for the first beach day of the summer on Sunday. And today, we are sunburned. Very, very sunburned. It’s ugly.
We stopped at a grocery store on our way home yesterday, only to delightfully discover that it’s doughnut peach season! There were tons of the little beauties on display – very exciting! Doughnut peaches are a special kind of peach with a very short season at the beginning of summer. They are smaller and flatter than regular peaches, and not quite as sweet.
Of course I picked some up, figuring I could turn them into a wonderful, easy, I’ve-been-at-the-beach-all-day type of dessert. I highly, highly prefer to leave doughnut peaches whole, so something like a pie or cobbler just would not do. Since they are already so tasty and cute, I decided that some bourbon syrup and sweetened whipped cream were all they needed to be properly showcased.
And I was quite correct! These were delicious. Perhaps not so kid friendly, but simple to throw together and oh, so tasty. The way I assembled this dessert left it a little messy to eat because I left the peaches completely whole. You could cut them in half and pit them, which would make the dessert a bit more dignified to eat in front of other people. Oh, and of course you can sub in regular peaches if you cannot find doughnuts or if you miss the season. For regular peaches, I would definitely pit and slice them. Also, a scoop of vanilla ice cream would sub in for the whipped cream quite nicely, I think. Enjoy!
Source: heavily adapted from Simple Fresh Southern by the Lee Bros
6 doughnut peaches, about 1 lb.
1 cup Kentucky bourbon
1/4 cup sugar
1/4 tsp kosher salt
1/4 cup heavy cream
1 tsp sugar
1/4 tsp vanilla extract
Place 3 peaches each in 2 shallow bowls. Set aside.
In a small saucepan, bring the bourbon to a gentle simmer over medium-low heat. Add the sugar and salt. Continue to simmer until the mixture starts to be syrupy, about 5 minutes.
Pour the mixture over the 2 bowls of peaches, dividing it evenly. If necessary, turn the peaches once to make sure their entire surface area is coated with the bourbon syrup. Chill in the refrigerator for at least 1 hour, and up to 3 hours.
When ready to serve, pour the cream into a mixing bowl. Beat until soft peaks form, then add the sugar and vanilla. Continue to beat until it is fully whipped and scoopable.
To serve, bring out the chilled bowls of peaches in bourbon, and dollop half the whipped cream over each. Serve immediately. I found it necessary to eat with a knife and fork. And be sure to include a “kill bowl” if you left the pits in.