The other evening, I planned to make peach sorbet for dinner for friends, but on the way home from the market with my fabulously ripe seconds peaches, I remembered that I had taken the ice cream maker's freezer bowl out of the freezer when the power went out.
And I hadn't yet put it back.
It takes about 24 hours to freeze hard. On to plan B.
Those seconds peaches weren't going to last the day so I wanted something that used them. And then I remembered this beautiful post from Cheryl Sternman Rule at her fabulous blog, 5 Second Rule. Man, that woman can write!
So these are peaches, not figs. And I substituted cognac for ouzo. So what? It still counts.
2009: Mint Limeade
2010: Grilled Peaches with Mint Whipped Cream
2011: Sour Cherry Clafouti
Cognac-Soaked Peaches
The first time I made these, I made the slices too big and it was hard to cut the skins to eat them. So now I recommend cutting them into bite-sized pieces before letting them steep in the cognac. The squeeze of lime juice will help keep them from discoloring.
This recipe is an excellent little quick dish worth having in your repertoire.
Serves 4
10 minutes preparation time, plus an hour or two to sit
4 ripe peaches
4 tablespoons cognac
2 tablespoons granulated sugar
a squirt of lime
Vanilla ice cream, pound cake, or creme fraiche, for serving
Cut the peaches in half and remove the pits. Slice the peaches lengthwise and cut each slice across three times. The result will be bite-sized cubes.
Pour the peaches into a bowl and add the cognac, sugar and lime juice. Stir and cover the bowl with plastic wrap. Let sit for at least an hour.
Serve spooned over ice cream or pound cake or with a dollop of creme fraiche.
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