Friday, June 20, 2008

Today is June 20th.

In one year, I will be Mrs. D. :)

(That definitely makes me smile.)

Why is it that as we get older, less alcohol causes a worse hangover? Last night we had friends over for dinner. Over the course of the evening, 3 bottles of pinot grigio, a bottle of tempranillo, and a bottle of brut were consumed.

This morning at precisely 6:00 a.m., I blearily sought out our Advil supply.

Oh, well. It was a nice evening and I'm mostly recovered from the excesses of it.

Here's a recipe for what we had for dessert last night - bon appetit!

Mint Julep Poached Peaches

2 ripe peaches
1/2 c. bourbon
1/2 c. simple syrup
several springs mint

To make the simple syrup: in a small saucepan, bring 1 cup of sugar and 1 cup of water to a boil; simmer until the sugar is dissolved, 3 minutes. Remove from the heat and let cool completely.

Cut the peaches in half and remove the pitst. Using the blunt side of a knife blade, bruise the mint by whacking it firmly but gently several times. In a small nonreactive saucepan (large enough for all four halves to lay face down), combine the bourbon, syrup and mint and bring to a simmer; steep the mint for a few minutes, until very fragrant, then remove. Carefully drop the fruit, cut side down, into the syrup. Poach for a minute or two, depending on how soft and ripe your fruit is. Using a spoon or spatula, carefully flip the peach halves over and poach on the other side another minute or two.

Gently remove the peaches from the pan and plate them. Meanwhile, turn the heat up on the burner – to a low boil, ideally – to reduce the syrup.

Serve the peach halves warm or room temperature, whole or sliced. Spoon the reduced syrup over the peaches, and serve with vanilla ice cream.

1 comment:

bedbugsandballyhoo said...

One glass of Pinot Grigio gives me a migraine. That's something 2 or 5 glasses of (red) Zinfandel + 1 or 3 glasses of Champagne doesn't do to me.