MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Peaches In Bourbon Syrup w/Smoked Salt
Categories: Fruits, Booze, Herbs, Dairy
Yield: 4 servings

4 lg Barely ripe peaches
1/2 c Water
1/4 c Lightly packed brown sugar
1 Cinnamon stick; in 3 pieces
1/4 c Bourbon
1 ts Vanilla extract
2 tb Unsalted butter
Greek yogurt, creme fraiche,
- or caramel ice cream, for
- serving
4 pn (two-finger) Maine
- apple-smoked salt

Set the oven @ 425+|F/218+|C.

Put the peaches, stem-side down, in a baking dish large
enough to hold the peaches without allowing them to
touch one another. Poke each peach with a fork several
times to keep them from bursting.

In a small saucepan, bring the water, sugar, and
cinnamon to a boil over high heat. Remove the pan from
the heat and stir in the bourbon, vanilla, and butter.
Return the pan to low heat and simmer until the butter
melts. Remove and discard the cinnamon pieces. Spoon the
sauce over the peaches.

Roast the peaches for 10 minutes, then remove the dish
from the oven and brush the peaches with syrup from the
bottom of the dish. Return the dish to the oven and
roast until the peaches are just tender enough to pierce
with a fork, about 25 minutes more. Let cool for at
least 15 minutes before serving. Serve one peach per
person, with some syrup spooned over the top. Serve the
roasted peaches with a dollop of Greek yogurt or cr+?me
fra+<che or a scoop of caramel ice cream, if desired.
Sprinkle a two-finger pinch of the salt over each
serving.

RECIPE FROM: https://www.saveur.com

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