Give yourself a treat or impress your guests by serving them this totally Texas, totally delicious tasting, make ahead dessert!  You can go homespun by serving the peaches in a simple crock bowl, or make it elegant and serve it individually in a beautiful stemmed martini glass. Either way, it is a knock your socks off dessert.

Bourbon Spiked Texas Peaches and Cream

Serves 10 – 12

• 10 – 12 firm, ripe Fredericksburg peaches (they yield a tiny bit when you press them with your finger)
• Boiling water
• Ice water in a bowl
• 3 cups sugar
• 3 cups water
• 1 cup Garrison Brothers Bourbon
• Heavy cream for serving

Peel Peaches

Bring a saucepan of water to a rolling boil. Gently lower one peach at a time into the boiling water, leaving it in water for 30 seconds. Remove peach and immediately plunge it into ice water.

To remove skin, take peaches from ice water bath and, using a small paring knife, make a tiny slit in the skin and remove the peel with your fingers.  If peaches are not ripe enough, this method will not work.

Cook the Peaches

Boil sugar and water together for 10 minutes. Add peaches and poach in syrup till just tender. Add Bourbon. Refrigerate until serving time.  Serve with cream.