I really, really wanted to pick some peaches from one of our local orchards, but--due to a number of mishaps--it just wasn't going to happen. So, I picked about seven pounds of peaches from the grocery store, instead.
This is the true story of what happened when I got them home.
Peach Infused Rye Whiskey. Will be perfect for sipping on chilly November evenings! (Not even going to pretend there will be any left by the time the real winter starts in January.)
Peach Sriracha Jam. We tried this on ice cream and loved the hot-and-sweet combo. It would also give any piece of meat you wanted to marinate in it a nice kick.
Rustic Peach Tart with Raspberries and Thyme. I am so happy to be back doing a little writing for the Sparkle Stories crew...which was what led to this filling...which eventually ended up in an amazing--if I'm allowed to say so myself--tart. (I'll probably post the recipe here soon just so I can keep track of it better, but head over to Sparkle Kitchen to read about it so you can make it all the sooner!)
Peach Barbecue Sauce. I wish I would have put just a bit more pepper in this--it's pretty sweet--but I've been enjoying it over rice, of all the things. Sweet or not, I do believe we will be basting a spatchcocked chicken in this sauce sometime in the near future.
Any one else having too much fun with peach season?