peaches and beer.
The first of maybe many of these posts.
So I was reading through the stack of discount cookbooks I got at a nearly and dearly departed Borders, and this dude from Plenty (SO GOOD, already made the cover photo of eggplant with buttermilk sauce and it was a B+ on presentation, A- on taste) was going on and on about POACHED FRUIT. Poached fruit, as it turns out, is usually poached in wine but my shelf in the communal pantry is most def a beer shelf. WHAT IS A GIRL TO DO. [Warning: title contains spoiler alerts.]
Poach that summer fruit in BEER.
One recipe I read called for sort of a spicy-sweet sauce, so I mixed a bottle of kind of peppery and cinnamon-y Goose Island Pepe Nero with vanilla, black pepper, sugar, some orange zest, and water, and here’s the key part: you can’t just drink this straight and call it a day. Oh shit, right? Hold up. Basically this is the sauce. You cook peeled peaches and plums in this sauce for 15-20 minutes until they’re delicious, and then for the boss level, you can keep reducing the liquid for another 15 minutes or so over low heat until it’s syrupy and caramelized, and then you GET THIS:
not a food stylist, how did you know.
poached peaches in beer with caramelized beer sauce + mascarpone (my kingdom for the person who can teach me to say this right). The beer sauce was the real winner here, by the way. I’ll figure out a way to make knockoff bourbon ice cream and make boozy ice cream sundaes.
ALSO CHECK OUT THOSE COST PLUS BABY RAMEKINS, WHAT UPPPPP.
