FOOD NEWS
The Key To The Ultimate Cobbler Is Bourbon-Soaked Peaches
BY AUSTIN HAVENS-BOWEN
To make peach cobbler even better, soak your fresh peaches in bourbon, whose notes of caramel, vanilla, and smokiness contrast well with the sweet fruit.
Peel your peaches or leave the skin on, depending on preference, and slice them into thin pieces. Canned peaches should be drained of excess liquid before slicing.
For a cobbler that has up to eight servings, you'll use 8 cups of peaches. When it comes to the booze, about a 1/4 cup is sufficient, but feel free to pour in a little more.
You can stir the bourbon with the peaches and add to the dish directly, poach the fruit in bourbon for a few minutes, or soak them until they reach your preferred level of bourbon.
While some of the liquor will cook off while baking, up to 85% of it will remain depending on baking time, so expect a punch in both flavor and alcohol content in each bite.