Lavander Panna Cotta With Peaches And Wine Almond Maple Bacon Florentine Food
MAPLE VODKA PEACHES
Fresh ripe peaches oozing with summer goodness cooked in a vodka and maple syrup sauce, topped with crunchy pistachio nuts and a fresh burst of tarragon leaves is a winning combination. Quick, easy and super delicious.
4 ripe peaches, halved, pit removed with teaspoon to make a well
8 teaspoons vodka
4 tablespoons maple syrup
3 tablespoons shelled pistachios, roughly chopped
1 tablespoon fresh tarragon leaves
Store-bought vegan vanilla ice cream, for serving
Steps:
Heat a grill pan over a medium-low heat. Pour in the olive oil.
Place the peaches cut-side up in the grill pan. Carefully pour 1 teaspoon vodka into each well and allow to cook on a gentle sizzling heat for 7 minutes; the vodka will heat and infuse into the peaches.
Spoon 1/2 tablespoon maple syrup into each well, allow to cook for 1 minute. Turn the peaches over, cut-side down, and allow them to cook through and the sauce to caramelize, about 7 minutes further.
Whilst the peaches are cooking, toast the pistachios in a small dry sauté pan over medium heat, tossing occasionally, until they start to brown a little, about 1 minute. Remove from the pan and roughly chop.
Serve the peaches on a platter. Spoon over any excess sauce, scatter with toasted pistachios and sprinkle with the tarragon. Serve with vegan vanilla ice cream on the side.
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