Why you should be poaching your peaches in bourbon this summer

There is a fine line between a good summer peach and a transcendent one, and the secret isn't finding the perfect heirloom variety at the farmer's market. It’s sitting in your liquor cabinet.

When you submerge fresh, ripe peaches into a warm, simmering bath of bourbon and something magical happens. The harsh bite of the alcohol cooks off, leaving behind a rich, oaky sweetness that coaxes out the fruit's natural juices.

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Ingredients:

• ½ cup (118 ml) good bourbon
• ½ cup (118 ml) water
• 1 tablespoon granulated sugar
• 4 ripe peaches, halved and pitted
• Vanilla ice cream
• 4 sprigs fresh mint, chopped

Instructions:

1. Add the bourbon, water and sugar to a large sauté pan and stir. Add the peaches to the pan, skin side down.
2. Bring to a simmer and cook for 10 minutes. After 10 minutes turn the peaches onto the flesh side and cook for 5 more minutes.
3. Remove the peaches from the pan and allow to cool.
4. Simmer the bourbon mixture for 10 minutes or until reduced by half.
5. Peel peaches gently using a small spoon to scrape off the skin.
6. Serve warm with the sauce, vanilla ice cream and garnish with fresh mint.