Some of our best desserts come right before the summer harvest, when we reach into our freezer and clear out the fruit leftover from the year before. No point in having last year’s peaches in the freezer when this year’s are just a few months away. This is a great topping for a pound cake or ice cream.
Bourbon Peach Butter
- 2 cups frozen or fresh peaches
- 2 tbsp butter
- 3 tbsp bourbon
- 1 tbsp cinnamon sugar
Let peaches defrost enough to handle. Melt butter in a saucepan. Add peaches and cinnamon sugar. Stir mixture over medium heat, mashing peaches with a wooden spoon. Add bourbon then bring mixture to a boil and let thicken, about five to 10 minutes. Taste and adjust sugar as needed. Remove from heat and let cool slightly before using as a topping.