Recipe courtesy of Mary McCartney

Maple Vodka Peaches

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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.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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Ingredients

Directions

  1. Heat a grill pan over a medium-low heat. Pour in the olive oil.
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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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