Maple Vodka Peaches

Name: Maple Vodka Peaches
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 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

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 servings

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.

Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 servings

Ingredients

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2 tablespoons extra-virgin olive oil

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 

Directions

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.