Local Farmer’s Markets in the Greater Sacramento area have been filled with wonderful peaches this season. It is difficult to pass by the stands and not bring bushels home.
I generally make a point of attending the Farmer’s Market that gathers at Sunrise and Folsom Boulevards on Saturday mornings in the Light Rail Parking Lot.
This evening I cooked up a quick treat I call “Drunken Peaches,” or “Tipsey Peaches.” I don’t know what I was thinking, but they were gone before I snapped the picture. But, I think the recipe is simple enough that you will easily get the idea.
It’s always one of those things around my home, that if I cook it, they will come. I shared with a couple neighbors, and they went home happy enough.
Drunken Peaches are fried with a hint of whiskey, and they are wonderful as a side dish, or placed on top of vanilla ice cream and used as a delightful dessert.
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Ingredients -
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Directions – In a skillet over medium heat, melt butter. Add peaches, and cook for approximately 10 minutes, while stirring occasionally. Mix in the brown sugar, vanilla, and whiskey. Simmer over medium heat for about 20 minutes, until peaches are soft and the sauce has darkened. Serve as a side dish or over ice cream.
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