Whisky Peaches
Posted by David | Filed under blog
Yesterday when I went to do my grocery shopping, the overwhelming smell of summer peaches hit me as I walked into the door. And so of course I had to grab a few. (If you’re going to impulse buy something, peaches are a great way to go.) As I walked around the store picking up other items, I tried to subliminally come up with an interesting use for them. This is what I came up with.
This seems like a pretty common dessert, so I’m certainly not going to take any credit for originality. However, I like to think I at least put my own spin on it. For lack of a better name, I’m calling it “Whisky Peaches”. (Yes, whisky is spelled correctly. I used George Dickel Tennessee Whisky, and they intentionally leave out the ‘e’.)
The base is about one-third of a whole wheat pita, very finely sliced. That’s cooked up to a crisp in some butter. A simple caramel sauce is then made with the same butter, some sugar, and the whisky. Into that go the peaches for a little bit. Assemble the pita strips and peaches, dollop on some greek yogurt, and then sprinkle on some cinnamon. (I’m trying to make myself like yogurt more, so if you opt instead to put a little cream on there, you would hear no objections from me.) Try in vain to “plate it” and voila: whisky peaches.
When last we left you, I teased a new feature/series/focus for the website related to a new cookery book of almost mythic girth. A thousand-page testament to food on paper that we would not only use in exercise by simply picking up, but also something that we would be cooking from. And I’m here to tell you a little bit more about that.
