1 cup heavy cream
2 tblsp. sugar
1/2 tsp. vanilla extract
1 tsp. bourbon
6 peaches (with pits removed)
Whip the cream with an electric mixer, adding the sugar, vanilla and bourbon as it starts to thicken. Continue whipping until soft peaks form about 4-5 minutes.
Heat a grill pan or heavy skillet over medium high heat. Brush a light layer of the olive oil on the cut side of each peach half. Place the peaches face down on the pan
and cook about 6-8 minutes until the peaches are browned, feel warmed through and slightly softened.
Remove from pan and serve with a dollop of whipped cream.
You may also use these peaches on a salad with chicken breast or with pork tenderloin without the whipping cream. Makes a nice summer main dish salad with your favorite dressing.
Presented by: Barbara Tenney
Air Date: July 10, 2013