Tuesday, June 26, 2012

Boozy Fruit! Brandied Peach Parfaits

When life gives you peaches, make brandied peach parfaits.  This is a great summer dessert recipe.   

Original Recipe

Brandied Peach Parfaits Gourmet | August 2005 

photo by: Romulo Yanes
Yield: Makes 4 servings
Active Time: 20 min

Total Time: 1 1/2 hr
1 lb firm-ripe peaches
1 tablespoon fresh lemon juice
3 tablespoons brandy
1/2 cup sugar
1 pt vanilla ice cream, softened

Special equipment: 4 (4-oz) parfait or other tall narrow glasses, with long spoons

Cut a shallow X in bottom of each peach with a sharp paring knife and blanch in a 3-quart saucepan of boiling water 10 seconds. Transfer peaches with a slotted spoon to a bowl of ice and cold water and let stand until cool enough to handle. Peel peaches, then halve lengthwise and pit. Cut peaches into 1-inch pieces, then toss with lemon juice and 2 tablespoons brandy in a bowl.

Cook sugar in a dry 9- to 10-inch heavy skillet over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling skillet, until deep golden. Carefully add peach mixture (caramel will harden and steam vigorously) and cook, stirring frequently, until caramel is dissolved and peaches are tender, about 5 minutes. Transfer to a bowl and cool to room temperature, stirring occasionally, then stir in remaining tablespoon brandy.

Spoon 2 tablespoons peach mixture into each glass, then top with a small scoop of ice cream. Repeat with another layer of peaches and ice cream and spoon remaining peaches on top. Serve immediately.

Cooks' note:  Brandied peaches keep one week, covered and chilled.

My Parfait - raspberries on the bottom, then peaches. The parfait would've been prettier in a taller glass but I didn't have long enough spoons.

My Recipe Version/Tweaks
  • I used white peaches, which were delicious.  
  • I also took a shortcut and did not blanch the peaches.  I just cut them up (skin on) and cooked them up in the brandy mixture on medium-low for about 15-20 minutes.
  • I used Agave Nectar instead of sugar and mixed it with the brandy and lemon juice.  
  • I also made a raspberry version too.  I simmered raspberries, Chambord (raspberry liquor), lemon juice (and zest), and agave nectar.  It was great having a layer a peaches and a layer of raspberries.
Boozy Fruit! 


No comments:

Post a Comment