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The first time I made these, I kept 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.
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.